Print

Flavorful Spring Salad Lamb Recipe with Easy Balsamic Glaze Tutorial

spring salad lamb recipe - featured image
Print Recipe

A fresh and vibrant spring salad topped with tender seared lamb and a sweet-tart balsamic glaze, perfect for quick and impressive weeknight meals.

Ingredients

Scale
  • 1 pound lamb leg or shoulder, thinly sliced
  • 3 tablespoons olive oil, preferably extra virgin
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 cloves garlic, minced
  • 5 cups mixed salad greens (baby spinach, arugula, butter lettuce)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, thinly sliced
  • 1 small red onion, thinly sliced
  • ½ cup feta cheese, crumbled (optional)
  • Balsamic glaze (see ingredients below)

Instructions

  1. Prepare the balsamic glaze: In a medium saucepan, combine 1 cup balsamic vinegar, 2 tablespoons honey or brown sugar, and a pinch of salt. Bring to a gentle boil over medium heat, then reduce to low and simmer, stirring occasionally, until thickened, about 10-15 minutes. Remove from heat and set aside to cool slightly.
  2. Season the lamb: Toss the thinly sliced lamb with 2 tablespoons olive oil, chopped rosemary, minced garlic, salt, and pepper. Marinate for 5-10 minutes.
  3. Prepare the salad base: In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Drizzle with 1 tablespoon olive oil and a pinch of salt, then toss gently.
  4. Sear the lamb: Heat a large skillet over medium-high heat. Add lamb slices in a single layer and cook about 2 minutes per side until browned and just cooked through. Remove and let rest.
  5. Assemble the salad: Arrange salad mixture on plates or platter. Top with warm lamb slices and sprinkle crumbled feta if using.
  6. Drizzle the balsamic glaze over the lamb and salad.
  7. Add freshly cracked black pepper and garnish with fresh rosemary sprigs if desired. Serve immediately.

Notes

If glaze thickens too much after cooling, gently warm before drizzling. Avoid overcrowding the pan when searing lamb to prevent steaming. Use a salad spinner to dry greens thoroughly to prevent sogginess. Lamb can be swapped for grilled chicken or portobello mushrooms for vegetarian or dairy-free options.

Nutrition

Keywords: spring salad, lamb recipe, balsamic glaze, easy dinner, quick meal, healthy salad, seared lamb, fresh greens

Find it online: https://avabake.com/flavorful-spring-salad-lamb-recipe-with-easy-balsamic-glaze-tutorial/