Lamb, feta & mint salad

Lamb, feta & mint salad

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(2 ratings)

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level



Serves 2

This satisfying summer salad is very quick to make and provides an interesting use for oven chips...

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 200g frozen oven chips
  • handful ready-roasted peppers from a jar - choose ones in oil
  • 2 tsp red wine vinegar
  • few mint leaves, half roughly chopped
  • 2 pinches caster sugar
  • 85g feta cheese, crumbled into large chunks
  • 2 handfuls baby spinach leaves
  • 1 large lamb steak, trimmed of any fat

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  1. Heat oven to 220C/200C fan/gas 7. Spread the chips out onto a baking tray, then bake for 12 mins. Meanwhile, whisk together 4 tsp oil from the pepper jar with the red wine vinegar, chopped mint, sugar and some seasoning. Roughly tear the peppers into smaller chunks, then put into a large bowl with the feta and spinach leaves.
  2. Heat a griddle or frying pan, brush lamb with a little more oil from the pepper jar, then season. Cook for 2-3 mins on each side, then leave to rest on a board.
  3. Once the chips have cooked for 12 mins, remove the tray from the oven. Cut them in half, toss with 1 tsp more oil from the pepper jar, then roast for another 3 mins. Thinly slice the lamb. Toss the hot crispy chips through the salad with the dressing, arrange on a platter or 2 dinner plates and top with the lamb.

Recipe from Good Food magazine, August 2009

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k2charmed4u's picture
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A lovely recipe but I cooked it without the chips (as I'm not a chip fan) and threw in some lightly buttered new potatoes instead. It was delicious.

bakkermans's picture
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Wonderful recipe. I have made this recipe on many occasions and it is always a big hit. Sometime I make it as a main, but it also works very well as a starter when toned down with fewer potato and feta blocks.

suemoulder's picture

I made this for a family meal. I had oven roasted red peppers in the storecupboard, but they weren't in oil so I just used olive oil where the recipe said to use the pepper oil. I also added roasted red onions and cherry tomatoes to the salad. It was absolutely delicious, looked very impressive and the whole family really enjoyed it. I have made it again since and it was just as successful - according to our guests.