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Leftover lamb salad is being dressed with spicy harissa vinaigrette.

Leftover Lamb Salad with Harissa Dressing

Salads with green lentils are both filling and delicious! We added feta, cherry tomatoes and some crispy lamb to ours and finished it with a generous drizzle of harissa dressing. So if you are looking for leftover lamb recipes, look no further! This recipe is by far our favourite way to use any leftover lamb after a Sunday Roast or leftover lamb shashlik cooked in one of our summer BBQs! Read on to learn how we make our warm Green Lentil, Crispy Lamb and Feta Salad!
5 from 6 votes
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course
Cuisine Moroccan, North African
Servings 2 portions
Calories 526 kcal

Ingredients
 
 

  • 150 g cooked lamb leftover from roast dinner, lamb chops or shashlik
  • 1 tablespoon cornflour
  • 3 tablespoon vegetable oil
  • 100 g green lentils
  • 140 g baby salad leaves
  • 8 cherry tomatoes halved
  • ½ red onion thinly sliced
  • 50 g feta crumbled

For Harissa Dressing:

  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon harissa
  • 1 lemon juice only
  • salt & pepper

Instructions
 

  • Rinse and cook green lentils following packet instructions. It normally takes about 30 minutes.
  • In the meantime, shred your cooked lamb into small pieces, or simply cut it into small bits depending on the type of lamb that you have leftover. Place the lamb in a bowl, add a tablespoon of cornflour and mix well to cover.
  • Heat 3 tablespoon of odourless oil in a frying pan. When hot, tip the lamb in and fry for 3-4 minutes or until crispy. Using a slotted spoon, take the lamb out onto a paper towel-lined plate to absorb any excess oil. Sprinkle the lamb with some salt.
  • To make the dressing, mix the olive oil, harissa and juice of lemon. Season with salt and pepper.
  • When the lentils are cooked, drain them and tip them back into the bowl. Mix half of the harissa dressing. Add cherry tomatoes and red onion and a pinch of salt. Mix well.
  • Divide the baby leaves between two bowls. Top with the lentil mixture. Crumble feta all over and top with crispy lamb. Drizzle the rest of harissa dressing on top and serve!

Nutrition

Calories: 526kcalCarbohydrates: 49gProtein: 31gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 77mgSodium: 461mgPotassium: 1071mgFiber: 18gSugar: 6gVitamin A: 1316IUVitamin C: 66mgCalcium: 202mgIron: 6mg
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