Warm Lamb Salad

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If you’re looking for a tasty salad with a twist, this is the recipe for you! This beautiful Warm Lamb Salad consists of a fresh, Romaine Lettuce Salad with Tomatoes and Cucumbers with a light vinaigrette mixed in. It is then topped with beautifully tender slices of marinated Lamb. The twist is the salad is then finished off with crispy Potato Wedges and topped with Sweet Chili Sauce! Yes, it might sound a bit off an odd pairing but just trust us on this one, this Salad is amazing!

The best cut of Lamb to use is Lamb Backstrap, if you can find it!

We’re road tested a ton of different cuts of Lamb over the years in our eating adventures. Each cut has its own unique flavor and texture. Depending on what dish you are preparing, the cut of Lamb makes a huge difference in the overall result of the dish. For our Warm Lamb Salad the best cut of Lamb is hands down Lamb Backstrap

Lamb Backstrap is comparable to Beef Tenderloin. It is the leanest, and most tender cut of meat on the Lamb. Lamb Backstrap is part of the Lamb Loin, in the middle of the Lamb. It’s a fantastic cut of meat to marinade, then pan fry over high heat. It is a little rarer to find than other typical cuts of lamb like Shoulder or Leg. Ask your butcher if they’ve got some available. It is the perfect cut for this beautiful Salad

The best technique to cook Lamb Backstrap

Given how tender the Lamb Backstrap is and low fat content, it does not take long to cook at all. 2-3 minutes on each side at high heat and it will be cooked to a perfect medium. Medium is generally the temperature of choice for Lamb, sitting at around 130F. When cooking the Lamb Backstrap, we highly recommend using a meat thermometer to monitor the internal temperature given it cooks quite fast

Take the Lamb Backstrap off the heat once the internal temperature hits 120F and let it rest for 5 minutes. While resting the internal temperature of the Lamb will continue to increase, so by the time you cut into it, it’ll be sitting at around the 130F mark. If you like it a little rare, just take it off the heat at around 110F

A simple marinade is all you need to make the Lamb sing

Nothing too fancy is required for the Lamb marinade. Just some classic spice pairings which work so well with this beautiful cut of meat. Create a simple marinade of Soy Sauce, Lemon Juice, Salt, Pepper, and Cumin and you’re set. Let these beautiful flavors sit with the Lamb for a couple of hours to infuse those wonderful flavors and then you’re all set

We always recommend marinating meat overnight in the refrigerator if you have the time and have planned ahead. Weekly Meal Plans are a big part of our website, so we’re all for setting the dinners for the week in advance! If, however, you’re cooking this dish for a quick and easy dinner on the same day, you can skip the marinade and simply apply a generous amount of Salt and Pepper to the Lamb right before cooking

Cook the Lamb when it is Cold, trust us on this one

There are many chefs and bloggers out there that swear by letting meat get to room temperature before cooking it. We find that it varies considerably depending on the type and cut of meat that you’re using. For Lamb Backstrap, it cooks very fast. So, to achieve a beautifully pink inside as well as a lovely dark crust, we recommend cooking the Lamb cold, not at room temperature

The outside will sear quicker than the inside will cook, which is a good thing. The last thing we want is for the inside to be beautifully cooked, yet the outside is grey. It’s not appealing to look at, and the texture isn’t great. Cooking the Lamb cold will ensure a beautiful crust along with a perfectly cooked inside

We’re not here to make things difficult and we wouldn’t dare suggest you make your Wedges from scratch!

Look, this Warm Lamb Salad is the perfect healthy meal for a weeknight dinner. A dish that can be whipped up in about 20 minutes and tastes great. Exactly what you want from a mid-week meal. So, we’d be crazy to ask that you make your wedges from scratch as that would add way too much time to this dish!

Store bought frozen wedges are perfectly fine for this dish. In fact, we’re huge fans of them and eat them once a week in our house. So, just find some good quality frozen wedges that you enjoy, and they will work perfectly. If you’ve got an Air Fryer in the household that’s even better – as the wedges will cook in less than 10 minutes. So, you can put them on while the Lamb is resting. It couldn’t be easier!

Finally, it just wouldn’t be a Warm Lamb Salad dish with Wedges if you don’t drizzle Sweet Chili Sauce all over it!

Who doesn’t love some good old Sweet Chili Sauce with their wedges? It’s the perfect pairing and works exceptionally well with this Warm Lamb Salad Recipe. Drizzle a little bit of it over the Salad right before serving and you’ll be rewarded with that wonderful, sweet, and slightly spicy flavor from this amazing Sauce

It is quite a powerful flavor, so we recommend adding just a little bit. You can even serve it in a separate bowl on the side. This way you’ll be able to add just a little bit until you get the right flavor profile. We’ve found that the subtle sweet kick from the Sweet Chili Sauce elevates the Warm Lamb Salad without completely overpowering it. Like everything with cooking, it’s all about balance. Just a little bit is all you need!

Warm Lamb Salad Recipe

Ingredients

• 1 lb. Lamb Backstrap
• 2 cups Romaine Lettuce, shredded
• 2 Large Tomatoes, diced
• 1 Cucumber, diced
• ¼ Red Onion, finely diced
• 2 tbsp. Olive Oil
• ½ tsp. Red Wine Vinegar
• 2 cups of Frozen Wedges
• 2 tbsp. Sweet Chili Sauce
• 2 tbsp. Soy Sauce
• Juice of ½ a Lemon
• 2 tsp. Cumin
• 1 tsp. Vegetable Oil
• 1 tbsp. Sweet Chili Sauce
• Salt and Pepper
  
  

Instructions

1. To make the marinade, combine Soy Sauce, Lemon Juice, Cumin, 2 tsp. of Salt, and 1 tsp. of Pepper in a bowl. Mix well to combine, then place in a Ziploc bag along with the Lamb. Cover Lamb well, then refrigerate for 2 hours, preferably overnight
2. When you are ready to cook, remove the Lamb from the refrigerator then heat a large skillet over medium / high heat with the Vegetable Oil. Once hot, add the Lamb and Cook for 2 minutes. Flip, then cook for a further 2 minutes
3. Remove from the heat once the internal temperature of the Lamb reaches 120F. You may need to flip it a few more times depending on how hot your pan is, just keep a close eye on it. Set aside to rest
4. Once the Lamb is resting, place your Wedges in the Air Fryer and cook at 400F until crispy, which should take about 8 – 10 minutes. Flip them halfway through. If you do not have an Air Fryer, cook the Wedges in the oven. This will take longer however so we recommend starting the wedges before you cook the Lamb
5. Combine Olive Oil, Red Wine Vinegar, and 1 tsp. of Salt in a Salad bowl. Whisk and then add the Lettuce, Red Onions, Tomatoes, and Cucumber. Toss to coat the ingredients with the dressing
6. Once rested, slice the Lamb against the grain into thin strips. For plating, add a generous amount of Salad. Top with the Lamb, Wedges, and finish with a drizzle of Sweet Chili Sauce. Serve immediately
   
   

Recipe Note

This recipe is for 2 people, if you’re cooking for 4 people, simply double the ingredients and you will be all set!

We hope you’ve enjoyed this fun and tasty Warm Lamb Salad recipe. Here are a few more delicious Salad recipes with a fun twist that we highly recommend you give a try:

• Easy Asian Cucumber Salad
• Creamy Lemon Pepper Chicken Salad
• Duck and Nectarine Salad
• Kale Caesar Salad with White Anchovies
  
  

Happy Cooking!