A white platter with green leaves and slices of pink lamb

Lamb with soft herb salad and mint sauce dressing

  • serves 4
  • Easy

Make the most of left-over lamb by serving with a fresh mint dressing in a zingy summer salad


*This recipe is gluten-free according to industry standards



  • olive oil
  • left-over roast lamb 300g, or lamb leg steaks 2 (about 300g)
  • greek yogurt 200g
  • red wine vinegar 1 tbsp
  • garlic ½ a clove, crushed
  • baby watercress 60g bag
  • dill a small bunch, torn
  • flat-leaf parsley ½ a small bunch, leaves torn
  • crusty bread to serve, (optional)


  • olive oil 2 tbsp
  • red wine vinegar 2 tbsp
  • caster sugar 1 tbsp
  • mint a small bunch, leaves removed and finely chopped
  • shallot 1, finely chopped


  • Step 1

    Heat a little olive oil in a non-stick frying pan and fry the left-over lamb for 3-4 minutes or until crisp and warmed through. If using lamb leg steaks, cook over a high heat for 2-3 minutes on each side then rest on a plate, covered with foil, for 10 minutes. Slice.

  • Step 2

    Mix the yogurt with the red wine vinegar, garlic and plenty of seasoning, then spoon over a large platter.

  • Step 3

    For the dressing, whisk together all of the ingredients. Toss the lamb with the watercress and herbs, and a little of the dressing, in a bowl then tip onto the platter and drizzle over more of the dressing. Serve with crusty bread, if you like.

Discover more lamb recipes here…

Lamb with Flageolet Beans Recipe served in a white and grey bowl and a glass of red wine

Nutritional Information

  • Kcals 324
  • Fat 19.8g
  • Saturates 5.7g
  • Carbs 9.6g
  • Sugars 9.2g
  • Fibre 1g
  • Protein 26.3g
  • Salt 0.3g