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Lamb & Feta Salad

4 years ago
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Lamb and Feta Salad is bold, fresh, and packed with flavour – tender slices of spiced lamb served over crisp greens with creamy crumbles of feta, juicy tomatoes, and a tangy vinaigrette. The richness of the lamb pairs perfectly with the sharpness of the cheese, creating a salad that’s hearty enough to stand as a main. I love finishing it with fresh herbs and a squeeze of lemon for brightness. Simple, satisfying, and full of Mediterranean flair.

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Yield: 4

Lamb and Feta Salad

lamb salad
5.0 Stars (3 Reviews)

My lamb and feta salad is what I make when I want something light but still hearty and full of flavour. Juicy slices of lamb sit on a bed of crisp greens, with crumbled feta, cherry tomatoes, cucumber, and a balsamic glaze to bring it all together. It’s fresh, salty, satisfying, and comes together quickly – perfect for weeknight dinners, entertaining, or meal prep. If you’re after a protein-packed salad that feels like a proper meal, this one’s a winner.

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Ingredients

Lamb

  • 12 lamb cutlets (3 per person)
  • Juice of one large lemon
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper

Salad

  • 120g mixed salad leaves
  • 1 red onion, finely sliced
  • 200g cherry (or other small) tomatoes, diced
  • 1/3 cup pitted black olives, sliced
  • 1/3 cup marinated red peppers (capsicum), sliced
  • 50g feta cheese, crumbled
  • 1 tbsp extra virgin olive oil
  • Salt and pepper
  • Balsamic Glaze, to finish

Instructions

Lamb

  1. Mix together the lemon juice, garlic, olive oil with a sprinkling of salt and pepper.
  2. Marinate the lamb cutlets in the mixture for 30 minutes.
  3. Heat a frying pan or skillet over medium-high heat until hot, and then cook the lamb cutlets for 3-4 minutes per side or until cooked medium rare.
  4. Remove from the heat and set aside. to rest for five minutes.

Salad

  1. Toss together the salad ingredients and season with salt and pepper.
  2. Divide the salad among four plates, and top with the lamb cutlets.
  3. Drizzle with balsamic glaze and serve.

What I Cook With

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 578Total Fat: 30.3gSaturated Fat: 9.2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 218mgSodium: 396mgCarbohydrates: 4.3gFiber: 1gSugar: 1.7gProtein: 69.3g

Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.

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Lamb & Feta Salad Recipe

lamb salad

I’m Back in Australia… Home.

Back in March this year, I left Scotland and came home to Australia. Solo. No dramatic farewell, no big airport breakdowns. Just me, dragging my bags (and my sanity) through the airport and hoping I could get back home to Australia before my husband realised I was leaving him for good. I’ve been back a few months now and I’m happy. I’m finally healthy. And the very first thing I made once I’d settled in? This Lamb & Feta Salad. Because after years of dodgy produce and grey tomatoes in the UK, walking into an Aussie grocer again felt like someone turned the lights back on. Fresh herbs, decent lamb, tomatoes that taste like tomatoes… I nearly cried. Not over the salad. Just over how alive it all felt. How alive I felt.

If you’ve been here a while, you’ll know I’m a salad girl through and through. If you’re new, welcome to the madness. I adore them. Like, proper love them. Warm, cold, crunchy, tangy – salads are the ultimate choose-your-own-adventure. This one? It’s the full Mediterranean holiday without the airport queues or sunburn. Lamb so juicy it practically shows off. Salty little olives. Marinated capsicum that makes it feel like you actually put effort in. And feta – because obviously. Feta is non-negotiable. It’s delicious and chaotic, just like me.

The Great Escape

I don’t talk about this often, but it matters. I started planning my escape back in December 2019. I’d made the decision to leave my abusive marriage, and was just waiting for an opportunity. April 2020 was meant to be my moment – he was going to be away at a work conference and I was going to move out, quietly, and start again. I’d found a place in Paisley, a wee town just outside Glasgow that I always loved. It was going to be hard, but I was ready. Except two weeks before the conference, the Covid lockdowns hit. Real estate shut. Everything froze. And I stayed, without choice, without option, for two more years.

Two years of pretending everything was fine. Two years of working from home, blogging, crying, healing, surviving. He made sure I was in pain every single day. But in December 2021, the Australian borders reopened and I knew that if I stayed in Scotland, I’d never really be free. So I started planning again – this time with my sister. We mapped it all out. Flights, timing, the cover story. And on March 31st, I left. He thought I was just going home for a holiday. He didn’t realise I wasn’t coming back.

When he found out, he lost it. He tried everything – gaslighting, guilt trips, emotional blackmail. But I had my family. I had my friends. I had support, safety, sunshine. For the first time in years, I felt like I could breathe. Like I could eat a meal without a knot in my stomach. Like I could sit in a kitchen – any kitchen – and not feel like a prisoner in my own life. That’s what this salad represents. Not just fresh produce or good food. But freedom. Safety. Choice.

lamb salad

Real Food, Real Comfort

I genuinely forgot what real food tasted like. Seven years in the UK will do that to you. And look, I loved living there – I really did. But the produce? Grim. You’d see Jamie or Nigella on telly and think it’s all lush markets and beautiful greens. It’s not. It’s spinach that smells like sadness and lamb that tastes like compromise. Coming home? Total sensory overload. The colours. The smell. Even the carrots looked like they had personality. I was home, and I could taste it.

This salad came together without fuss. Juicy tomatoes. Bitey red onion. Crisp salad leaves that hadn’t been vacuum-sealed within an inch of their life. Lamb that actually tasted like lamb. It wasn’t just lunch – it was a little celebration. A reminder that I’d made it out, that I was safe and that I was free to make a mess in a kitchen without consequence. The photos, though? Utterly tragic. Grainy, grey, not even close to Pinterest-worthy. But food doesn’t need to be pretty to taste amazing. Honestly, I think the messier it looks, the better it usually is.

If you’ve been putting off cooking because it feels too hard or too polished or too much – let this be your permission slip. Use whatever feta you’ve got. Skip the balsamic if you have to. Let your tomatoes be a bit wonky and your lamb slightly overdone. This salad is about joy. It’s about the quiet kind of victory you taste in your mouth. And trust me, once you make it, you’ll understand why this was the first meal I cooked when I came back to life.

Ingredients Breakdown

Let’s start with the Aussie favourite – lamb. I used cutlets because they’re quick to cook and they feel like a bit of a treat, but you could use backstrap or even leftover roast lamb if you’ve got some knocking about. A splash of lemon juice, a little garlic, olive oil, salt, pepper – and that’s really all you need. Let the lamb shine. Don’t faff with it. Let it get those crispy little edges and you’ll be laughing.

Now for the salad itself. I used mixed salad leaves because they’re easy and I always have a bag in the fridge, but honestly just use whatever greens you love. Rocket would work. Cos. Iceberg if you’re feeling boring. The red onion gives it a bit of bite, the cherry tomatoes add sweetness, and the black olives and marinated capsicum bring that salty, rich, Mediterranean depth that makes this more than just a side dish. It’s giving main character.

And then there’s the feta. Crumbled over the top, it brings this salty creaminess that pulls everything together. The olive oil is a must. Don’t skip it. And a little balsamic glaze drizzled on top – chef’s kiss. It’s optional, but it takes everything from good to please make this again tomorrow. Honestly, this salad is one of those recipes that tastes like it took loads of effort, but really didn’t. Which is kind of the dream, right?

lamb salad
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Bry is the food writer and recipe developer behind Cooking with Bry, a recipe platform built on nearly thirty years of cooking experience and over 215 original recipes spanning classic Australian, British, Middle Eastern and Mediterranean cuisine. She grew up in Western Sydney, where food was never just food. It was Aussie barbecues in the backyard, Middle Eastern bakeries down the road, and Mediterranean kitchens that treated every meal like an occasion. That early, immersive exposure to bold and diverse flavours shaped her palate and her cooking instincts in ways that underpin every recipe she develops today. She spent seven years living in the UK across London and Glasgow, deepening her understanding of British comfort food and traditional European cooking before returning to Australia via Adelaide, the country's undisputed foodie capital, where a passion for exceptional produce and honest, ingredient-led cooking only grew stronger. She's now based in Brisbane, developing and testing all of her recipes from her home kitchen. All of that, Western Sydney, the UK, Adelaide, Brisbane, and everywhere in between, feeds directly into what she cooks and how she writes about it. Her recipes pull from the traditions she knows most deeply, the food that feels like home, and are developed with the home cook firmly in mind. Honest, unfussy, and built around flavours that actually work.
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