Finding a way to make a quick dinner feel like a restaurant meal can be a challenge on a busy weeknight. This Lamb Salad solves that problem by pairing high-heat broiled meat with fresh, peppery greens in under twenty minutes.
This recipe relies on the broiler to get a nice sear on the lamb without needing to stand over a stove for long. By coating the warm meat in a portion of the lemon-garlic dressing, the flavors soak right into the protein before it hits the salad. The combination of creamy feta and sharp red onion balances the richness of the lamb perfectly.
Ingredient Notes
Boneless leg of lamb: Cutting this into uniform 1-inch cubes ensures everything cooks at the same speed under the broiler.
Baby arugula: Its natural peppery bite stands up well to the savory lamb and the tangy dressing.
Sour cream: This acts as the base for the dressing, providing a creamy texture that helps the lemon and garlic cling to the greens.
Lamb Salad
Lamb Salad
This vibrant salad features tender broiled lamb served over peppery arugula with a creamy lemon-garlic dressing and tangy feta cheese.
Set your oven broiler to high and position a rack about 4 inches from the heat source.
Whisk the lemon juice, minced garlic, and sour cream together in a small bowl until smooth, then gradually whisk in the olive oil until the dressing is emulsified.
Thread the lamb cubes onto skewers and arrange them on a broiler pan.
Broil the lamb for 4 minutes, then turn the skewers over and broil for another 4 minutes until the meat is browned and cooked through.
Place the cooked lamb in a shallow dish and drizzle with 3 tablespoons of the prepared dressing to coat the meat.
Combine the arugula and sliced red onion in a large bowl, toss with the remaining dressing, and divide between two plates.
Top the dressed greens with the warm lamb skewers and finish by sprinkling with the crumbled feta.
Keyword Lamb Salad
Tima’s Tips
If you are using wooden skewers, soak them in water for 20 minutes before threading the meat to prevent them from burning under the broiler.
Serving Suggestions
This dish is light enough for a quick lunch but satisfying enough for dinner. It pairs well with a side of warm pita bread or toasted flatbread to soak up the extra dressing.
Variations
For extra texture, add a handful of toasted pine nuts or walnuts to the salad just before serving.
You can toss in some halved cherry tomatoes for a pop of color and sweetness.
If you want more crunch, add some thinly sliced cucumber.
Storage
This salad is best eaten immediately while the lamb is warm. If you have leftovers, store the lamb and the dressed greens in separate containers in the refrigerator for up to one day.
Common Questions I Get
Can I use a different cut of meat?
This recipe is specifically designed for boneless leg of lamb, which is tender enough to cook quickly under the broiler.
Do I have to use skewers?
Using skewers makes it much easier to flip the lamb cubes all at once, ensuring even browning on all sides.
Can I make the dressing ahead of time?
Yes, you can whisk the dressing ingredients together and keep them in the fridge for a few hours before you start the lamb.
If you make this, let me know how it turned out in the comments below — I'd love to hear from you.
Tima
I’m Tima Miller, a self-taught cook and author of the Simple Yummy cookbook series. Every recipe here is tested, clearly written, and designed to work in a real home kitchen.
