Lamb Protein

Ingredients

• 3 tbsp vegetable oil
• 400 g (14 oz) leftover cooked roast lamb shredded or sliced into bite size chunks
• 2 tbsp cornflour (cornstarch) mixed with a pinch of salt and pepper
• 140 g  (5 oz) baby salad leaves
• 150 g (5.5 oz) pot of semi-dried tomatoes in olive oil – drained (you can mix the drained oil with the balsamic for your salad dressing if you like)
• ½ large red onion peeled and sliced thinly
• 100 g (1/2 cup) feta cheese crumbled

For the dressing

• 4 tbsp good quality balsamic vinegar
• 3 tbsp olive oil
• large pinch salt and pepper

Instructions 

1. Heat the vegetable oil in a large pan or wok (a high-sided pan is best to reduce oil spattering). 3 tbsp vegetable oil
2. Coat the lamb in the cornflour, and when the oil is hot, add it to the pan (you can check it’s hot enough by putting one piece of lamb in the pan.  If it sizzles, it’s hot enough).  Cook on a high heat for about 5 or 6 minutes, turning every couple of minutes until the lamb is crispy and brown.400 g (14 oz) leftover cooked roast lamb,2 tbsp cornflour (cornstarch)
3. Whilst the lamb is cooking, make the dressing by mixing all of the dressing ingredients together. 4 tbsp good quality balsamic vinegar,3 tbsp olive oil,large pinch salt and pepper
4. Arrange the salad leaves on four plates or one large serving platter.140 g  (5 oz) baby salad leaves
5. When the lamb is ready, remove it from the pan with a slotted spoon and place it on some kitchen roll to soak up any excess oil. 
6. Top the salad leaves with the crispy lamb, then add the tomatoes. Sprinkle on the red onion slices and feta cheese before serving with the balsamic dressing.150 g (5.5 oz) pot of semi-dried tomatoes in olive oil – drained,1/2 large red onion,100 g (1/2 cup) feta cheese