Warm Lamb Salad with Roasted Sweet Potato & Persian Fetta
This warm lamb salad with roasted sweet potato and Persian fetta has become one of those go-to dinners in our house and it’s proof that salads aren’t just for summer. With golden roasted veggies, juicy lamb and creamy fetta, it’s the perfect balance, making it ideal for busy weeknights or easy family dinners.
It’s also one of those recipes that looks impressive but is actually so simple to make, which is always a win on busy nights. Using everyday ingredients and minimal prep, it comes together without fuss while still delivering big on flavour.
It’s filling enough to be a complete meal, yet still light and fresh, perfect for those in-between seasons when you want something cosy but not too heavy.
If you’re always on the lookout for meals that are quick but feel a little special, you’ll love my Easy Weeknight Dinners eBook. You’ll find plenty of simple, family-friendly meals (and more delicious lamb recipes too!).
It’s filling enough to be a complete meal, yet still light and fresh. Perfect for those in-between seasons when you want something cosy but not too heavy. Leftovers also make a great easy lunch, work meal prep option or even a hearty lunchbox for older kids and teens.
Warm Lamb Salad with Roasted Sweet Potato & Persian Fetta
This warm lamb salad with roasted sweet potato and Persian fetta is a healthy, hearty dinner idea perfect for Autumn and busy weeknights.
Ingredients
- 1 small sweet potato or ½ butternut pumpkin, cut into 2cm cubes
- 1–2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper
- 4 lamb steaks (or 500g lamb strips)
- 3–4 cloves garlic, minced
- 1 tbsp fresh rosemary, oregano or thyme
- Zest of 1 lemon
- 1 tbsp lemon juice
- 2 tbsp olive oil
- Salt and pepper
- Baby spinach leaves
- Semi-dried tomatoes
- Persian fetta
- Optional: avocado, extra lemon juice, olive oil drizzle
Instructions
- Preheat oven to 200°C (fan-forced) and line tray. Toss sweet potato with olive oil, garlic powder, onion powder, salt and pepper.
- Spread evenly on tray and roast for 20 minutes. Turn and roast another 15-20 minutes until golden and tender. Cool slightly.
- Mix garlic, herbs, lemon zest, lemon juice, olive oil, salt and pepper.
- Coat lamb and marinate 10-15 minutes (or cook immediately).
- Heat pan over medium-high. Cook 3-5 minutes per side (medium-rare) or to your liking.
- Rest for 5 minutes, then slice thinly.
- Layer spinach, roasted vegetables, lamb, semi-dried tomatoes and Persian fetta.
- Drizzle with olive oil or lemon juice if desired.
Notes
Top Tips:
- Spread veggies out: Crowding = steaming instead of roasting
- Warm, not hot: Let veggies cool slightly before assembling
- Rest your lamb: Keeps it juicy and tender
- Use quality fetta: Persian fetta has a little heat to it. Can also use marinated goat's cheese or your favourite feta.
- Swap it up: Works with chicken or pumpkin too
Nutrition Facts
Calories
883Fat
57 gSat. Fat
21 gCarbs
34 gFiber
6 gNet carbs
28 gSugar
6 gProtein
64 gSodium
307 mgCholesterol
184 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
