Warm Lamb Salad on a large white serving platter
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5 from 20 votes

Warm Lamb Salad

This tasty lamb salad has all the Mediterranean vibes, as it is bursting with olives, feta, sun-dried tomatoes and a simple balsamic dressing.
Prep Time4 mins
Cook Time6 mins
Marinating time30 mins
Total Time40 mins
Course: Main Course, Salad
Cuisine: British
Keyword: healthy lamb, lamb chop recipe, lamb chop salad, lamb recipe, salad recipe
Servings: 5 people
Calories: 497kcal
Author: Dannii



  • 800 g lamb chops
  • 60 g couscous
  • 100 g mixed salad leaves (we used spinach, rocket and watercress)
  • 50 g mixed fresh herbs finely chopped (we used rosemary, parsley and mint)
  • 4 tbsp olive oil
  • 4 tbsp balsamic vinegar
  • 5 garlic cloves crushed
  • 1 pinch sea salt and black pepper
  • 50 g olives
  • 70 g sun-dried tomatoes
  • 30 g feta cheese crumbled
  • 20 g toasted pine nuts
  • 4 strawberries hulled and sliced
  • 10 cherry tomatoes halved
  • tzatziki (to serve)
  • hummus (to serve)
  • pitta bread (to serve)


  • Put the lamb chops, 40g of the herbs, 2 cloves of garlic, 2 tbsp each of oil and balsamic vinegar and salt and pepper into a large dish. Mix well so the lamb is coated and put in the fridge to marinate for at least 30 minutes.
  • Make the salad dressing by combining the remaining oil, vinegar, garlic and herbs.
  • Cook the couscous according to the instructions. When cooked, rinse in cold water and set aside.
  • Dry heat a griddle pan over a medium heat. Place the marinated lamb chops in the pan and cook for 3 minutes each side.
  • Place the salad leaves on a large platter and pour the dressing over.
  • Evenly sprinkle the couscous over the leaves.
  • Add the cherry tomatoes, olives and sliced strawberries.
  • Add the cooked lamb.
  • Finish off by adding the sun-dried tomatoes, crumbled feta and pine nuts.



  • After the lamb has finished cooking, deglaze the pan with some red wine vinegar. Allow to reduce and then use this as an extra dressing.
  • You can also swap any of the salad ingredients for your favourite ones, or whatever you have left in your salad draw that needs using up.
  • Use good quality oil and balsamic for the dressing as you can really taste the difference.
  • We used lamb chops but you can use diced lamb or even leftover roast lamb.


Serving: 1portion | Calories: 497kcal | Carbohydrates: 25g | Protein: 46g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 126mg | Sodium: 378mg | Potassium: 1233mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1425IU | Vitamin C: 37.8mg | Calcium: 101mg | Iron: 6.5mg