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Lamb Salad with Herb-Roasted Potatoes and Feta Recipe

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4.1 from 10 reviews

  • Author: Sara
  • Total Time: 35 minutes
  • Yield: 6 servings

Description

A vibrant and hearty Lamb Salad with Herb Roasted Potatoes combining tender, juicy lamb loin chops with crispy, aromatic roasted potatoes, fresh spring mix, cucumbers, tomatoes, and tangy feta cheese, dressed with a zesty balsamic glaze and lemon juice for a well-rounded, flavorful meal.

Ingredients

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
  • 1/4 teaspoon coarse ground black pepper

Lamb Chops

  • 2.5 pounds bone-in lamb loin chops
  • 2 teaspoons kosher salt (adjust as needed)
  • 1/2 teaspoon coarse 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 substitute 1/2 large English cucumber)
  • 10 ounces tomatoes (quartered)
  • 4 ounces feta cheese
  • 1/2 medium yellow onion (thinly sliced)
  • 2 tablespoons balsamic glaze (to taste, for serving)
  • 1 tablespoon olive oil (optional, for serving)
  • Juice of 1/2 a lemon (optional, for serving)

Instructions

  1. Preheat and Prepare: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. If you want to mellow the onion flavor, soak the thinly sliced onions in cold water. Also, preheat a large skillet over medium-high heat for the lamb.
  2. Season Potatoes: Toss the halved or quartered petite potatoes on the lined sheet pan with olive oil, minced garlic, minced rosemary, thyme, kosher salt, and black pepper. Arrange them in a single layer without overcrowding to ensure even roasting.
  3. Roast Potatoes: Place the sheet pan in the oven and roast the potatoes for about 25 minutes. Flip them after about 18 minutes once a golden brown crust has formed on the flat side. Continue roasting until tender and beautifully golden. Set aside and allow to cool slightly.
  4. Prepare Lamb Chops: While the potatoes roast, pat the lamb chops dry with paper towels. Season generously with kosher salt and black pepper on all sides to enhance flavor and create a good sear.
  5. Sear Lamb: Add olive oil to the preheated skillet. Place the lamb chops carefully in the skillet, leaving space between each. Cook for 3-4 minutes to sear the bottom side, then flip and sear the other side for another 3-4 minutes.
  6. Baste and Finish Cooking Lamb: Reduce heat to medium-low. Add butter, minced garlic, rosemary, and thyme to the skillet. Spoon the melted butter and herbs repeatedly over the lamb chops while cooking for about 5 more minutes. Use a meat thermometer to ensure the internal temperature reaches 125°F for medium-rare.
  7. Rest Lamb: Remove lamb from heat and cover loosely with foil. Let the meat rest for 10 minutes to allow juices to redistribute, resulting in juicier slices.
  8. Assemble Salad: On serving plates, spread the spring mix greens evenly. Layer with soaked onion slices, cucumber rounds, and quartered tomatoes. Season lightly with salt and pepper.
  9. Add Lamb and Potatoes: Slice the rested lamb chops and add them alongside the roasted potatoes on the salad. Sprinkle crumbled feta cheese over the top.
  10. Season and Dress: Finish the salad by seasoning with more salt and pepper if needed. Drizzle with fresh lemon juice and balsamic glaze. Optionally, add a light drizzle of olive oil for extra richness. Serve immediately.
  11. Storage Tips: To maintain freshness, store leftover lamb, potatoes, and vegetables separately in airtight containers in the refrigerator for up to 3-4 days. Avoid freezing and try to cut fresh tomatoes and cucumbers before serving to prevent sogginess.

Notes

  • For best texture and flavor, avoid overcrowding the potatoes on the sheet pan to ensure even roasting and crispiness.
  • Resting the lamb chops after cooking is crucial to retain juiciness and tenderness.
  • If you find the onion flavor too strong, soaking sliced onions in cold water helps mellow their bite.
  • Use a meat thermometer to achieve perfectly cooked lamb; 125°F is ideal for medium-rare.
  • Storing salad components separately prevents soggy textures and keeps ingredients fresh.
  • Adjust seasoning to taste at various steps to suit your preference.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: Mediterranean

Find it online: https://sarabaking.com/lamb-salad-with-herb-roasted-potatoes-and-feta-recipe/