This easy Lamb Salad combines the savory richness of perfectly seared lamb chops and herb-roasted potatoes with fresh, crisp greens, veggies, and crumbled feta tossed in a sweet and tangy balsamic glaze. With its medley of flavors and textures, this salad is satisfying, and filling. It's packed with tons of veggies! It's great for a weeknight dinner or a special occasion!
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Please note: This recipe was originally published on January 24th, 2021. We have improved the recipe as well and created new photos as of March 30th, 2024. We hope you enjoy the new look!
Savory, tangy, buttery, herby, and fresh all at once! This delicious lamb and potato balsamic salad is impressive enough to serve on special occasions but can also be enjoyed as a casual lunch or dinner at home because of how easy it is to make.
If you're looking for more flavorful salads, try our steak salad, this burrata and prosciutto arugula salad, or this Big Mac salad!
Looking for more lamb recipes? Be sure to try our slow cooker lamb ragu!
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❤️Why we love this recipe
- All-in-one meal. This salad has it all. It's a speedy dinner for the whole family. It's the perfect combination of crunchy cucumbers, juicy tomatoes, savory lamb, tangy feta, and don't forget the perfect amount of carbs from the roasted potatoes. We love a dinner salad!
- Made with simple ingredients. Who doesn't love an easy dinner with tons of flavor that's made with super simple ingredients that can be found at any grocery store?
- An easy spring salad recipe. This restaurant-worthy salad is easy to make. It's approachable for all skill levels. It's great for springtime gatherings like Easter, but truly makes for a wonderful dish to serve for any time of the year!
- Make it your own. You can add, omit, or change the ingredients, dressings, and herbs to use depending on what you have or what you like.
🍅Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Bone-in lamb loin chops. About ¾-inch to 1-inch thick. If you don't care for gamey lamb flavor, we recommend removing some or all of the fat caps, where most of that flavor is stored.
- Petite potatoes or new potatoes. Use about 1 or 1.5 inches round, halved, or quartered. These potatoes are relatively small and have thin, delicate skins, so they are perfect for roasting and have an amazing tender texture and a sweet, buttery flavor.
- Spring mix. You can use your favorite greens here. Some good choices would be romaine lettuce, spinach, arugula, green leaf lettuce, red leaf lettuce, and butter lettuce.
- Cucumbers. We recommend using Persian cucumbers or English cucumbers because they have thin, sweet-tasting skins that don't need to be peeled.
- Tomatoes. We'd recommend using grape or cherry tomatoes which tend to be sweeter. Halve or quarter them. If using large heirloom tomatoes or Roma tomatoes, cut them according to your preference. Just look for nice ripe tomatoes.
- Balsamic glaze. Also known as balsamic reduction. This is balsamic vinegar that is simmered down into a thick, syrupy sauce. It has a tangy, acidic taste with a touch of sweetness and fruity flavor. It's amazing. We used the same balsamic glaze that we used in our salmon bruschetta recipe!
- Feta cheese. Use whole block feta in brine if possible for the best flavor.
- Herbs. We used a mixture of fresh thyme and rosemary that complemented lamb and potatoes.
- Olive oil. High-quality extra virgin olive oil is going to be the best for this recipe.
- Butter. We recommend using unsalted butter so you can control the salt level completely.
- Onion. You can use sweet yellow onion or red onion. Your choice.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- Swap lamb chops. If you have leftover lamb from Easter or other lamb parts, feel free to use that! Any other quick-cooking cuts of lamb can be used for this recipe like rib chops, tenderloin, leg steaks, and shoulder blade chops. You can also use ground lamb.
- Different potatoes. Feel free to use whatever potatoes you have on hand, just make sure they hold up well to roasting. You want them to retain their shape. Sweet potatoes would also make an excellent choice.
- Swap the veggies. Add as many other veggies as you'd like! Black olives like kalamata olives, green olives, bell peppers, mushrooms, zucchini, asparagus, and green beans make excellent choices.
- More herbs. Lamb and herbs go together so well. Fresh mint leaves, dill, oregano, and parsley would make excellent additions to this delicious salad.
- Dried herbs. No fresh herbs? That is fine! You can use dried rosemary and thyme instead. Make sure to use about ⅓ of the amount that you would use if you had fresh because dried herbs have a more concentrated flavor.
- Different cheese. If you don't have feta cheese try using goat cheese.
- Swap the dressing. There are so many different salad dressing options that you can use with this salad aside from balsamic glaze. Try our creamy balsamic dressing, honey lemon vinaigrette, a tzatziki sauce, or tahini-based dressings.
- No olive oil. Avocado oil would be a perfect swap.
- No lemon juice. Feel free to use red or white wine vinegar instead. White balsamic vinegar or just extra balsamic vinegar will also work perfectly well.
✨Variations
- Add some fruit. Adding slices of avocado, or pomegranate arils is a great way to elevate your salad and add sweetness, color, and texture.
- Add sun-dried tomatoes. This would be a great addition to the salad!
- Make it low-carb. If you are looking into reducing your carb intake, omit the potatoes in the recipe or simply use mushrooms instead.
- Dairy-free. Just omit the feta, or use your favorite vegan version. You will also need to swap the butter for oil or use your favorite vegan version.
- Spice it up. If you're craving a bit of spice, add crushed red pepper flakes or cayenne to the seasoning blend for both the potatoes and lamb.
- Add smokiness. A bit of smoked paprika would complement both the lamb and the potatoes really well for added smoky flavor!
🔪Prep work
- Preheat oven to 425°F.
- Cut potatoes into halves or quarters.
- Remove the fat cap for the lamb if desired.
- Pat the lamb chops dry with paper towels.
- Mince the garlic and herbs.
- Cut the cucumber into rounds.
- Slice the tomatoes into halves or quarters.
- Slice the onions very thin, and place them in a bowl of cold water if desired to get rid of some of that pungent flavor.
- Preheat a large skillet over medium-high heat.
- Measure out the rest of the ingredients.
- Line a large baking sheet with parchment paper.
📋Instructions
On a large sheet pan (or 2 sheet pans to avoid overcrowding), toss the halved potatoes with olive oil, minced garlic, fresh rosemary, fresh thyme, kosher salt, and black pepper to taste. (Image 1)
Arrange the potatoes in a single layer and make sure the sheet pans are not overcrowded.
Roast for about 25 minutes undisturbed, flipping them after about 18 minutes or when a golden brown crust forms on the flat side. If not browned enough, wait a little longer before flipping. Roast until tender and golden brown. (Image 2) Set aside to cool.
Meanwhile, work on the lamb chops. Season them with salt and pepper on all sides.
To a hot skillet, add olive oil, then carefully place the lamb chops in the pan, leaving a little space between them. (Image 3)
Cook for 3 to 4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear. (Image 4)
⭑Pro Tip: If you don’t like the gamey flavor of lamb, cut off the fat cap with a paring knife. If you like that flavor, you can leave it on. We tend to leave it on while cooking it, then cut it off and discard once cooked so it can give the meat a little extra flavor, but not too much.
Reduce the heat to medium-low and add the butter, garlic, rosemary, and thyme. (Image 5)
Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 125°F for medium-rare.
Remove the lamb chops from the heat, cover with a piece of foil, then let the meat rest for 10 minutes before slicing in.
⭑Pro tip: Don't overcook the lamb! A meat thermometer is the best way to ensure you don't overcook anything. Remember, the lamb will continue to raise in temperature and cook off the heat while it rests.
Assemble greens on a plate. Begin layering on the onions, cucumbers, and tomatoes. Season with salt and pepper. (Image 6)
⭑Pro Tip: Layering a salad when building it ensures every bite has a bit of everything. Don't forget to season your greens, either!
Add the lamb and potatoes after they have had time to rest.
Add the feta cheese and the rest of the ingredients.
Season everything with more salt and pepper, and drizzle with lemon juice and balsamic glaze. Enjoy!
✨Tips & tricks
- Potato sizes. Make sure to cut the potatoes into equal sizes so they roast evenly.
- Remove the fat cap. If you don’t like the gamey flavor of lamb, cut off the fat cap with a paring knife. If you like that flavor, you can leave it on. We tend to leave it on while cooking it, then cut it off and discard once cooked so it can give the meat a little extra flavor, but not too much.
- Preheat the pan. Ensure your skillet is well-heated before adding the lamb chops. A hot pan helps achieve a nice sear on the meat, locking in juices and flavor.
- Use a meat thermometer. To achieve the desired level of doneness, use a meat thermometer. Lamb is best enjoyed at medium-rare, so aim for an internal temperature of around 125°F.
- Don't overcook the lamb. To keep the lamb juicy, moist, and flavorful, don't overcook it!
- Rest the lamb. Let the lamb chops rest for at least 10 minutes after cooking. This allows the juices to be redistributed, resulting in a more succulent and flavorful meat.
- Slice against the grain. Slice the lamb meat thinly against the grain to break up the muscle fibers. This will make them tender and easier to eat.
- Soak the onions in cold water when prepping your ingredients. This will get rid of any extra pungent bite of onion and will mellow out the flavor.
- Assemble right before serving. It is better to add the lamb and dressing right before serving the salad to prevent it from becoming soggy.
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💭Frequently Asked Questions
If possible, separate the meat, potatoes, and vegetables before storing them. Place each element into its own airtight container to maintain freshness and prevent the veggies from becoming soggy. The best-case scenario would be to cut up tomatoes and cucumbers fresh right before serving, as they tend to get a little soggy when sitting.
Store leftovers in the fridge for up to 3-4 days. Do not freeze.
Absolutely! To save time, you can prepare a few elements ahead of time. Roast the potatoes and cook the lamb ahead of time. Store them in the fridge to reheat until you're ready to assemble the salad.
You can also slice the onions and keep them in the fridge until it's time to use them.
Yes. This is a great recipe to make use of leftovers. Use whatever you have on hand.
🥗More Salad Recipes To Consider
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📖 Recipe
Lamb Salad with Herb Roasted Potatoes
Equipment
- large salad
Ingredients
Herb roasted potatoes
- 1.5 pounds petite potatoes 1 or 1.5 inches round, halved or quartered
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 2 teaspoons fresh rosemary minced
- 2 teaspoons fresh thyme minced
- 1.5 teaspoons kosher salt
- ¼ teaspoon coarse ground black pepper
Lamb chops
- 2.5 pounds bone-in lamb loin chops about 8-9 chops, about ¾ - 1-inch thick, fat cap removed (can sub for any quick cooking lamb meat of choice or leftover roasted lamb)
- 2 teaspoons kosher salt adjust as needed
- ½ teaspoon course ground black pepper to taste
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic minced
- 1 tablespoon fresh rosemary minced
- 1 tablespoon fresh thyme minced
Salad
- 5 ounces spring mix
- 2 small cucumbers Persian, cut into rounds. (can sub for ½ a large English cucumber)
- 10 ounces tomatoes quartered
- 4 ounces feta cheese
- ½ medium yellow onion thinly sliced
- 2 tablespoons balsamic glaze to taste, for serving
- 1 tablespoon olive oil optional, for serving
- Juice of ½ a lemon optional, for serving
Instructions
- Preheat the oven to 425° and line a large baking sheet with parchment paper. Place onion slices in a bowl of cold water if desired to get rid of some of that pungent flavor. Preheat a large skillet over medium-high heat.
Herb roasted potatoes
- On a large sheet pan (or 2 sheet pans to avoid overcrowding), toss the halved potatoes with olive oil, minced garlic, fresh rosemary, fresh thyme, kosher salt, and black pepper to taste. Arrange the potatoes in a single layer and make sure the sheet pans are not overcrowded.1.5 pounds petite potatoes, 2 tablespoons olive oil, 4 cloves garlic, 2 teaspoons fresh rosemary, 2 teaspoons fresh thyme, 1.5 teaspoons kosher salt, ¼ teaspoon coarse ground black pepper
- Roast for about 25 minutes undisturbed, flipping them after about 18 minutes or when a golden brown crust forms on the flat side. If not browned enough, wait a little longer before flipping. Roast until tender and golden brown. Set aside to cool.
Lamb chops
- Meanwhile, while the potatoes roast, work on the lamb chops. Dry them off really well with paper towels, then season them with salt and pepper on all sides.2.5 pounds bone-in lamb loin chops, 2 teaspoons kosher salt, ½ teaspoon course ground black pepper
- To a hot skillet, add olive oil, then carefully place the lamb chops in the pan, leaving a little space between them. Cook for 3 to 4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear.1 tablespoon olive oil
- Reduce the heat to medium-low and add the butter, garlic, rosemary, and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 125°F for medium-rare.3 tablespoons unsalted butter, 4 cloves garlic, 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme
- Remove the lamb chops from the heat, cover with a piece of foil, then let the meat rest for 10 minutes before slicing in.
Salad
- Assemble greens on a plate. Begin layering on the onions, cucumbers, and tomatoes. Season with salt and pepper.5 ounces spring mix, 2 small cucumbers, ½ medium yellow onion, 10 ounces tomatoes
- Add the lamb and potatoes after they have had time to rest. Add the feta cheese and the rest of the ingredients.4 ounces feta cheese
- Season everything with more salt and pepper, and drizzle with lemon juice and balsamic glaze. Enjoy!2 tablespoons balsamic glaze, 1 tablespoon olive oil, Juice of ½ a lemon
- If possible, separate the meat, potatoes, and vegetables before storing them. Place each element into its own airtight container to maintain freshness and prevent the veggies from becoming soggy. The best-case scenario would be to cut up tomatoes and cucumbers fresh right before serving, as they tend to get a little soggy when sitting. Store leftovers in the fridge for up to 3-4 days. Do not freeze.
Save This Recipe! 💌
Notes
- Potato sizes. Make sure to cut the potatoes into equal sizes so they roast evenly.
- Remove the fat cap. If you don’t like the gamey flavor of lamb, cut off the fat cap with a paring knife. If you like that flavor, you can leave it on. We tend to leave it on while cooking it, then cut it off and discard once cooked so it can give the meat a little extra flavor, but not too much.
- Preheat the pan. Ensure your skillet is well-heated before adding the lamb chops. A hot pan helps achieve a nice sear on the meat, locking in juices and flavor.
- Use a meat thermometer. To achieve the desired level of doneness, use a meat thermometer. Lamb is best enjoyed at medium-rare, so aim for an internal temperature of around 125°F.
- Don't overcook the lamb. To keep the lamb juicy, moist, and flavorful, don't overcook it!
- Rest the lamb. Let the lamb chops rest for at least 10 minutes after cooking. This allows the juices to be redistributed, resulting in a more succulent and flavorful meat.
- Slice against the grain. Slice the lamb meat thinly against the grain to break up the muscle fibers. This will make them tender and easier to eat.
- Soak the onions in cold water when prepping your ingredients. This will get rid of any extra pungent bite of onion and will mellow out the flavor.
- Assemble right before serving. It is better to add the lamb and dressing right before serving the salad to prevent it from becoming soggy.
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