Warm Lamb & Arugula Salad with Lemon-Herb Dressing
A light yet satisfying salad featuring perfectly seasoned, warm ground lamb tossed with peppery arugula, vibrant vegetables, crumbled feta, and a zesty lemon-herb vinaigrette.
Ingredients
- 1/4 tsp (divided, for lamb and dressing) black pepper
- 1/2 tsp dried oregano
Substitute: Dried dill or thyme
- 1/2 tsp (divided, for lamb and dressing) salt
- 1 cup, halved cherry tomatoe
Substitute: 1 large tomato, diced
- 1/2 cup, diced cucumber
Substitute: Diced bell pepper
- 10 oz ground lamb
Substitute: Ground beef or turkey
- 2 tbsp lemon juice
Substitute: Red wine vinegar
- 3 tbsp (1 tbsp for lamb, 2 tbsp for dressing) olive oil
Substitute: Avocado oil
- 1/4 cup, thinly sliced red onion
Substitute: Green onions, sliced
- 1/4 cup, crumbled feta cheese
Substitute: Goat cheese or omit for dairy-free
- 1 tbsp, chopped fresh parsley optional
Substitute: Fresh dill, chopped
- 4 cups arugula
Substitute: Baby spinach or mixed greens
Equipment Needed
- • Large skillet
- • Large salad bowl
- • Small mixing bowl
- • Whisk
- • Chef's knife
- • Cutting board
- • Measuring spoons
- • Measuring cups
- • Spatula
Nutrition (per serving)
Calories
600
Protein
35g
Carbs
22g
Fat
42g
Instructions
- 1
Prepare the salad vegetables and dressing: On a cutting board, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. In a small mixing bowl, whisk (mix rapidly with a fork or whisk) together 2 tablespoons of olive oil, lemon juice, dried oregano, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Add fresh parsley if using. This is your lemon-herb dressing. Set aside.
⏱️ 5 minutes
Technique: mise en place, whisking
- 2
Cook the lamb: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground lamb to the skillet. Use your spatula to break up the lamb into small pieces. Cook for 6-8 minutes, stirring occasionally, until the lamb is fully browned and no pink remains.
⏱️ 8 minutes
Technique: browning
- 3
Season the lamb: Drain any excess fat from the skillet, if desired. Season the cooked lamb with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Stir well to combine.
⏱️ 1 minute
Technique: seasoning
- 4
Combine lamb with vegetables and dressing: Transfer the warm, seasoned lamb from the skillet into the large salad bowl with the prepared cherry tomatoes, cucumber, red onion, and crumbled feta cheese. Pour the lemon-herb dressing over the lamb and vegetables. Toss gently to combine.
⏱️ 2 minutes
Technique: combining, tossing
- 5
Add arugula and serve: Add the fresh arugula to the bowl. Gently toss everything together one more time, just until the arugula is lightly coated and slightly warmed, but still vibrant. Serve immediately.
⏱️ 1 minute
Technique: tossing
💡 Chef's Tips
For an added crunch, you can toast some pita chips or croutons to serve alongside. Don't add the arugula until the very last minute to prevent it from wilting too much and losing its peppery bite.
⚠️ Common Mistakes to Avoid
- • Dressing the salad too early will make the arugula soggy; add it right before serving.
- • Overcooking the lamb can make it dry; cook until just browned.
- • Not draining excess fat from the lamb can make the salad greasy.
Why Easy?
✓ What makes it easier:
- • Relies on straightforward stovetop browning technique.
- • Dressing is simple to whisk together from pantry staples.
- • Assembly involves mixing prepared ingredients, making it quick and low-stress.
