Turkish Lamb Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This Turkish lamb salad is one of my favorite weeknight meals because it comes together in under an hour and tastes absolutely incredible. The lamb gets beautifully seared while you chop fresh vegetables, then everything comes together with a zesty vinegar dressing that really makes the flavors sing. I love that lamb is packed with iron and B vitamins, which help keep your energy up. The best part? It's surprisingly affordable and uses simple ingredients you probably already have at home. This is the kind of dish that feels fancy enough for guests but easy enough for a regular Tuesday night.
Ella x
Ingredients
- 500lamb shoulder
- 1red onion
- 1red bell pepper
- 2tomato
- 2cucumber
- 100 mlred wine vinegar
- 100 mlolive oil
- 50 mllemon juice
- 3 clovesgarlic
- 237 mlparsley
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 1 teaspoonsumac
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF).
- 2
Season the lamb shoulder with salt, black pepper, and sumac. Heat the olive oil in a large oven-safe pan over medium heat.
- 3
Sear the lamb shoulder until browned on all sides, then transfer to the oven and roast for 20 minutes.
- 4
While the lamb is roasting, dice the red onion, red bell pepper, and tomato.
- 5
In a large bowl, combine the cooked lamb, diced vegetables, parsley, garlic, lemon juice, red wine vinegar, salt, and black pepper.
- 6
Mix well to combine, then refrigerate for at least 30 minutes to allow the flavors to meld.
- 7
Just before serving, stir in the chopped parsley.
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