Crispy lamb and potato wedge salad
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Crispy lamb and potato wedge salad
Sunday’s roast lamb becomes a warm, substantial midweek salad that’s perfect to enjoy in front of your favourite TV box-set
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (serving)
Calories
422Kcal
Fat
22gr
Saturates
8gr
Carbs
31gr
Sugars
8gr
Fibre
6gr
Protein
22gr
Salt
0.7gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 2 floury potatoes, cut into wedges (about 250g)
- 1 tbsp olive oil, plus 2 tsp extra
- 1 tsp dried oregano
- 1 courgette, trimmed and cut into thick slices
- 1 red onion, cut into wedges
- 100g leftover roast lamb, shredded
- 2 anchovy fillets
- 1 garlic clove, crushed
- ¼ tsp Dijon mustard
- zest and juice of ½ lemon, plus 1 tsp extra juice
- 40g curly kale
- 30g feta, crumbled
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. In a bowl, toss the potatoes with 1 teaspoon of the extra oil, half the oregano and plenty of seasoning. Transfer to a large baking tray and roast for 10 minutes. Meanwhile, toss the courgette and onion with the remaining 1 teaspoon of extra oil and the remaining oregano. Remove the potatoes from the oven, give them a toss and move them to one side of the tray. Add the courgette and onion to the other side of the tray and roast for 20 minutes, stirring halfway, until everything is golden and the potatoes are crispy. Cool slightly.
- Meanwhile, put a frying pan over a medium heat. Once hot, add the lamb in a single layer and cook, without stirring, for 30 seconds. Stir, then leave to cook for another 30 seconds. Stir and leave to cook for a final 30 seconds until the meat is slightly crispy. Transfer to a plate and leave to cool slightly.
- For the dressing, mash the anchovies in a bowl, then add the garlic, mustard and lemon zest and juice. Whisk together, then slowly drizzle in the oil and continue to whisk until emulsified. Add a splash of water to loosen slightly. Season to taste.
- Massage the kale with the extra lemon juice and a pinch of salt until it starts to break down slightly. Toss the kale with the roast vegetables and potato wedges, crispy lamb and dressing. Divide between plates and sprinkle over the feta to serve.
