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Crispy Lamb Salad with Coriander Vinaigrette

Published on March 12, 2021 by Elizabeth
Jump to Recipe Print Recipe
 

Transform leftover roast lamb into a crispy lamb salad with coriander vinaigrette with this super easy recipe perfect for Mother’s Day. This recipe, which is ready in under 15 minutes, has been created in collaboration with Try Lamb. 

Image of a bowl full of crispy lamb salad with lots of vibrant colours and textures. There's a bouquet of flowers in the background.

A Mother’s Day salad recipe

Ok, I realise salad might not be ranking at the top of many people’s lists when it comes to Mother’s Day meals, but do you know what, this is just the sort of salad that I, as a Mum, like. It’s the kind of salad I wish my kids would make for me (I wonder if this is the year they’ll cook something for me…!).

This crispy lamb salad is made from loads of my favourite ingredients and it repurposes leftovers into something a little bit more exciting.

Image of crispy lamb salad in white bowl with pretty white roses and flowers in the background.

Crispy lamb – why you want it in your life

Think bacon bits, but next level. To make your leftover roast lamb crispy all you need to do is dredge your leftover shredded roast lamb in a little cornflour and gently fry it until crispy.

Lamb has a unique, rich, earthy flavour with a hint of smokiness. Crisping it up in this way makes for a mouth-watering ingredient, a filling, nutritious main component in what would otherwise be quite a light meal.

It ticks all the boxes as a salad topping, but you could, if you wanted, make a bigger batch and use it as a substitute for the duck in a crispy Peking duck wrap.

Top down image of all the ingredients in this recipe.

What you’ll need…

  • Leftover roast lamb – use up that cold, leftover Sunday roast, shredding the lamb into bite-sized pieces.
  • Cornflour – to dredge the lamb before frying. This gives the lamb a nice crispy coating.
  • Rapeseed oil – to fry the coated lamb until crispy.
  • Coriander – use both the toasted whole seeds and fresh leaves for the coriander vinaigrette. 
  • White wine vinegar – to give the salad dressing an acidic zing. Substitute with apple cider vinegar or lemon juice if preferred.
  • Olive oil – forms the base of the vinaigrette in combination with the vinegar. 
  • Garlic – finely minced for a nice garlic kick. 
  • Shallot – finely minced for flavour, use just a little bit.
  • Salt and pepper – add to the vinaigrette to finish it off. 
  • Baby leaf salad – pick your favourite mild-flavoured salad blend for this recipe.
  • Sun-dried tomatoes – opt for semi-dried if you can find them.
  • Red onion – cut thinly into whole rings for presentation and flavour.
  • Feta cheese – pairs very well with the crispy lamb.
  • Pistachio nuts – adds a mildly sweet nutty flavour to the salad. 
  • Toasted pinenuts – adds extra flavour and texture to the salad.
  • Pomegranate arils/seeds – for a little juicy pop of flavour and texture. 
  • Flatbreads – to serve.

Six step collage image depicting how to make a crispy lamb salad.
How to make this crispy lamb salad in six easy steps

  1. Make the dressing – simply whisk all the ingredients together in a small bowl and set aside.
  2. Dredge the shredded lamb in cornflour – take care each morsel is coated.
  3. Fry the lamb until crispy in a little oil in a saute pan.
  4. Drain the lamb on a piece of kitchen towel.
  5. Add the lamb to the salad, layering salad leaves and sliced red onion beneath.
  6. Assemble the remaining salad ingredients, drizzle with the dressing and serve!

Top down image of lamb salad with flatbreads on the side and two small bowls of vinaigrette as decoration.

Try Lamb this Mother’s Day

This Mother’s Day why not treat Mum so something a little bit different. Times are still a bit strange this Mother’s Day but if all goes well we should be able to meet up outdoors, weather permitting, for a Mother’s Day picnic, at least. 

This recipe can be prepped in advance and transported to an outdoor venue, or, if the weather isn’t on our side, you could always make it and deliver it as part of a Mother’s Day meal.

Top down image of crispy lamb on a bed of salad leaves in a bowl.

What else can you do with leftover roast lamb?

Everyone loves a Sunday roast, but one of the other reasons I love making roasts so much is for the leftovers. Leftover roast lamb is a very versatile ingredient… here are a few of my tried and tested leftover roast lamb recipes:

  • Roast lamb & rosemary pie – a taste of home, this roast lamb and rosemary pie is made from leftover roast lamb and gravy encased in my grandmother’s crispy, flaky perfect pastry.
  •  Leftover roast lamb soup with split peas & spelt – this leftover roast lamb soup is ready in just under half an hour if you use a pressure cooker. It makes for a perfect packed lunch to fill you up with plenty of vegetables, pearled spelt and green split peas.
  • Easy harissa lamb shakshuka – leftover slow cooker shredded harissa lamb is added to a rich, spiced shakshuka for the perfect breakfast for two.
  • Roast lamb & mint sausage rolls – perfect for picnics, this simple sausage roll recipe will be sure to impress children and adults alike.

Image of man's hand pouring coriander vinaigrette from a bowl over a plate of salad.

The Try Lamb Love Lamb Campaign

Lamb is an incredibly delicious and versatile ingredient. It’s easy to grow, too, thriving in European pastures.

The Try Lamb, Love Lamb Campaign was created to showcase the ease and versatility with which lamb could be incorporated into family meals. I and a team of other foodies have been regularly sharing lamb recipes with our followers, in collaboration with Try Lamb, in hopes that we will help inspire you to give lamb a try this year. Trust me, you’ll love it!

You can find out more about lamb by visiting the Try Lamb website.

Crispy Lamb Salad with Coriander Vinaigrette

Transform leftover roast lamb into a crispy lamb salad with coriander vinaigrette with this super easy recipe.
5 from 7 votes
Print Rate
Course: Salad
Cuisine: Middle Eastern
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Servings: 2 people
Calories: 1003kcal
Author: Elizabeth

Ingredients

for the coriander vinaigrette

  • 1 tbsp whole coriander seeds toasted and coarsely ground
  • 30 ml white wine vinegar
  • 1 tbsp shallot finely chopped
  • 1 garlic clove finely chopped
  • 1 handful fresh coriander leaves coarsely chopped
  • 100 ml olive oil
  • Shetland sea salt to taste
  • freshly ground black pepper to taste

for the crispy lamb

  • 200 grams leftover roast lamb shredded
  • 1 tbsp cornflour
  • 1 tbsp Scottish rapeseed oil

for the salad

  • 90 grams baby leaf salad
  • 1/4 red onion sliced
  • 2 tbsp sundried tomatoes coarsely chopped
  • 70 grams feta cheese crumbled
  • 1 tbsp pistachio nuts chopped
  • 1 tbsp pine nuts toasted
  • 2 tbsp pomegranate seeds

to serve

  • flatbreads

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Instructions 

  • To prepare the coriander vinaigrette place all the ingredients into a small bowl and whisk until combined.
    Top down image of coriander vinaigrette in a small glass bowl with a ceramic mortar and pestle to the top left hand side. There's a bunch of fresh coriander in the top right hand corner.
  • Dredge the shredded lamb with the cornflour, making sure each piece of lamb has a light dusting of the flour.
    Image of shredded lamb coated in cornflour in a small bowl.
  • Heat the rapeseed oil in a saute pan and fry the dredged lamb for 6 minutes over a medium-high heat until crispy and golden.
    Image of shredded lamb frying in saute pan.
  • Drain the lamb on some kitchen towel while you prepare the rest of the salad.
    Image of crispy lamb draining on kitchen towel.
  • Arrange salad leaves and slices of onion in a serving bowl.
    Image of onion rings layered over salad leaves in bowl.
  • Top with the crispy lamb.
    Image of crispy lamb on a bed of salad leaves.
  • Finish with the remaining salad ingredients and serve with coriander vinaigrette.
    Image of the finished salad ready to serve.

Nutrition

Calories: 1003kcal | Carbohydrates: 18g | Protein: 25g | Fat: 94g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 480mg | Potassium: 687mg | Fiber: 3g | Sugar: 7g | Vitamin A: 855IU | Vitamin C: 17mg | Calcium: 234mg | Iron: 4mg

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[mv_create key=”63″ layout=”circles” thumbnail=”https://www.elizabethskitchendiary.co.uk/wp-content/uploads/2017/12/Slow-Cooked-Lamb-Shanks-with-Vegetables-and-Gravy.jpg” title=”Other lamb recipes you might like” type=”list”] 

This is a sponsored recipe post written in collaboration with Try Lamb, although, as always, all thoughts and opinions expressed are our own. Thank you for supporting the brands that make it possible for me to do what I love: mess up my kitchen and share recipe stories.

Category: 15 Minute Meals, Hoof & Feather, Lamb, Recipe

About Elizabeth

Solivagant. Foodie. Calls Shetland home.

Previous Post:Image of Thai green chicken curry in a bowl.Easy Thai Green Curry Recipe
Next Post:Creamy Potato and Leek Soup

Reader Interactions

Comments

  1. Nic | Nic's Adventures & Bakes

    March 23, 2021 at 4:16 pm

    5 stars
    Thanks for sharing, this looks a great way to use up leftovers from a roast, also it looks very yummy 🙂

    Reply
  2. Angela

    March 15, 2021 at 4:13 pm

    5 stars
    So many great flavors in this salad. The crunch from the pistachios and the tang from the pomegranates are wonderful!

    Reply
    • Elizabeth Atia

      March 15, 2021 at 4:36 pm

      Aw thanks! So glad you like it!

      Reply
  3. Emily Flint

    March 15, 2021 at 4:13 pm

    5 stars
    Everything about this salad is amazing!! the color, the flavors, the dressing, the crispy lamb…! What a wonderful salad for Mother’s day, such a great recipe!

    Reply
    • Elizabeth Atia

      March 15, 2021 at 4:36 pm

      Thanks Emily, chuffed you like it! 🙂

      Reply
  4. Jenn

    March 15, 2021 at 4:02 pm

    5 stars
    What a stunning recipe! I find myself wanting to make roast lamb JUST to have the leftover to make this salad! Crispy lamb? Sign me up!

    Reply
    • Elizabeth Atia

      March 15, 2021 at 4:36 pm

      I hear you! Roast lamb leftovers are super versatile like that 🙂

      Reply
  5. Michelle

    March 15, 2021 at 3:58 pm

    5 stars
    This is such a great way to use up leftover lamb. Love how crispy the lamb is too, so tasty!

    Reply
  6. Michelle

    March 15, 2021 at 3:51 pm

    5 stars
    Such a fresh and filling salad. I love the dressing

    Reply
    • Elizabeth Atia

      March 15, 2021 at 4:37 pm

      Thanks Michelle!

      Reply
5 from 7 votes (1 rating without comment)

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Cooking up a storm at the edge of the world

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