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Crispy Lamb Salad with Coriander Vinaigrette
Transform leftover roast lamb into a crispy lamb salad with coriander vinaigrette with this super easy recipe.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Course:
Salad
Cuisine:
Middle Eastern
Servings:
2
people
Calories:
1003
kcal
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
Instructions
To prepare the coriander vinaigrette place all the ingredients into a small bowl and whisk until combined.
Dredge the shredded lamb with the cornflour, making sure each piece of lamb has a light dusting of the flour.
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.
Drain the lamb on some kitchen towel while you prepare the rest of the salad.
Arrange salad leaves and slices of onion in a serving bowl.
Top with the crispy lamb.
Finish with the remaining salad ingredients and serve with coriander vinaigrette.
Nutrition
Calories:
1003
kcal
|
Carbohydrates:
18
g
|
Protein:
25
g
|
Fat:
94
g
|
Saturated Fat:
23
g
|
Trans Fat:
1
g
|
Cholesterol:
104
mg
|
Sodium:
480
mg
|
Potassium:
687
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
855
IU
|
Vitamin C:
17
mg
|
Calcium:
234
mg
|
Iron:
4
mg