Warm Lamb Salad with Fresh Herbs, Feta and Artichokes

One of the best uses of leftover roast lamb is this salad, featuring leftover grilled leg of lamb, tomatoes, cucumbers, kalamata olives, and feta cheese.

Warm Lamb Salad with Fresh Herbs, Feta and Artichokes
Photo: © Con Poulos
Active Time:
1 hrs
Total Time:
6 hrs 15 mins

This lamb salad is just what you need if you have leftover grilled or roast leg of lamb from a dinner party or holiday celebration. The lamb anchors a salad that is already fairly substantial, with artichokes, kalamata olives, cucumber, tomatoes, and feta. Serve it with grilled or toasted pita bread alongside, and pour a glass of wine to enjoy along with it.


  • 6 tablespoons extra-virgin olive oil

  • 3 tablespoons red wine vinegar

  • 1 1/2 teaspoons Dijon mustard

  • Kosher salt and freshly ground black pepper

  • 2 heads of Bibb lettuce (about 12 ounces total), torn into bite-size pieces

  • 2 heads of frisée, inner light-green leaves only, torn into bite-size pieces

  • 1/3 cup dill sprigs

  • 1/3 cup whole flat-leaf parsley leaves

  • 1 cup thawed frozen artichokes, drained

  • 3/4 cup grape or cherry tomatoes, halved

  • 1/2 seedless (English) cucumber, very thinly sliced

  • 1/2 small red onion, very thinly sliced

  • 1/4 cup pitted kalamata olives, halved

  • Greek-Style Leg of Lamb

  • 1/2 pound Greek feta cheese, diced (1 1/4 cups)


  1. In a small bowl, whisk the olive oil with the red wine vinegar and Dijon mustard until emulsified. Season the dressing generously with salt and pepper.

  2. In a large bowl, toss the Bibb lettuce with the frisée, dill, parsley leaves, artichokes, tomatoes, cucumber, onion and olives. Add the dressing and toss well until evenly coated. Add the sliced lamb and feta cheese and toss gently. Transfer the lamb salad to chilled plates and serve immediately.

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