Warm Lamb Salad with Fresh Herbs, Feta and Artichokes

Serving Size: 8
Total Time:


  • 6 Tbsp extra virgin olive oil
  • Greek-Style Leg of Lamb
  • 0.25 cup pitted Kalamata olive, halved
  • 0.5 small red onion, very thinly sliced
  • 0.5 seedless (English) cucumber, very thinly sliced
  • 0.75 cup grape or cherry tomato, halved
  • 1 cup thawed frozen artichoke, drained
  • 0.33 cup whole flat-leaf parsley leaf
  • 0.33 cup dill sprig
  • 2 head of frisée, inner light-green leaves only torn into bite-size pieces
  • 12 Ounce head of Bibb lettuce, torn into bite-size pieces
  • kosher salt and freshly ground pepper
  • 1.5 tsp Dijon mustard
  • 3 Tbsp red wine vinegar
  • 0.5 Pound Greek feta cheese, diced


  1. In a small bowl, whisk the olive oil with the red wine vinegar and Dijon mustard until emulsified. Season the dressing generously with salt and pepper.
  2. In a large bowl, toss the Bibb lettuce with the frisée, dill, parsley leaves, artichokes, tomatoes, cucumber, onion and olives. Add the dressing and toss well until evenly coated. Add the sliced lamb and feta cheese and toss gently. Transfer the lamb salad to chilled plates and serve immediately.