Imagine a culinary masterpiece that combines the rich, succulent taste of perfectly seared lamb with crisp, fresh greens in a symphony of flavors that will make your taste buds dance! This Middle Eastern-inspired warm lamb salad is not just a meal; it's a gourmet experience that elevates home cooking to restaurant-quality in just 35 minutes. Whether you're looking to impress dinner guests or treat yourself to an extraordinary weeknight dinner, this recipe promises to be your new go-to dish that blends sophistication with simplicity.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 lb lamb, diced
- 4 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Prepare all ingredients by dicing the lamb into 1-inch cubes, halving the cherry tomatoes, and thinly slicing the red onion.
- Season the lamb cubes generously with salt and freshly ground black pepper, ensuring even coating.
- Heat olive oil in a large skillet over medium-high heat until it shimmers and begins to smoke slightly.
- Carefully add seasoned lamb cubes to the hot skillet, ensuring they are not overcrowded to achieve proper browning.
- Cook lamb for approximately 4-5 minutes, turning occasionally to brown all sides and reach medium-rare doneness (internal temperature around 135°F).
- Remove lamb from skillet and let rest for 3-4 minutes to allow juices to redistribute.
- In a large salad bowl, combine mixed greens, halved cherry tomatoes, and sliced red onion.
- Drizzle balsamic vinegar over the salad greens and gently toss to coat evenly.
- Arrange warm lamb cubes on top of the dressed salad greens.
- Serve immediately while lamb is still warm, optionally garnishing with additional cracked black pepper or fresh herbs.
Tips
- Temperature is Key: For the most tender and flavorful lamb, ensure your skillet is properly heated before adding the meat. The oil should shimmer but not smoke excessively.
- Don't Overcrowd the Pan: Give your lamb cubes breathing room to achieve that perfect golden-brown sear. Overcrowding will cause steaming instead of browning.
- Meat Doneness: Aim for medium-rare (135°F) for the most tender and juicy lamb. Use a meat thermometer for precision.
- Resting is Crucial: Always let your lamb rest for 3-4 minutes after cooking to allow the juices to redistribute, ensuring maximum flavor and tenderness.
- Vinaigrette Tip: Dress your greens lightly to prevent wilting. The balsamic adds a perfect tangy complement to the rich lamb.
- Serve Immediately: This dish is best enjoyed warm, with the lamb still slightly hot and the greens crisp and fresh.
Nutrition Facts
Calories: 281kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 7g
Cholesterol: 30mg
