Posted by

Victoria Lagodinsky

April 20, 2014

Laura Lamont's low-carb lamb salad
Make the most of any left-over lamb with this delicious low-carb recipe from Laura Lamont. If you using what’s left of your Easter roast, make sure the lamb is thoroughly re-heated through before you add it to the salad.

‘This fresh and colourful recipe always reminds me of holidaying in Turkey, but I have added my own special twist to this Middle Eastern dish, using coriander instead of the traditional mint.’

Low-carb Lamb & Feta Salad

Serves: 2

Preparation time: 15 minutes

Cooking time: 5 minutes

300g/10½oz lamb fillet, cut into
2 handfuls of baby spinach leaves
½ red onion, thinly sliced
½ cucumber, chopped
1 tbsp balsamic vinegar
80g/2¾oz feta cheese
2 tbsp pine nuts
freshly ground black pepper

For the coriander yogurt dressing

1½ tbsp natural yogurt
1 tbsp finely chopped coriander leaves
½ garlic clove, crushed
1 tsp lemon juice

1 Heat a non-stick frying pan over a medium heat, add the lamb and cook for about 3 minutes, turning regularly and adding a drop of water, if necessary, to prevent the meat from sticking.

2 Put the spinach, onion, cucumber and balsamic vinegar in a non-metallic bowl. Crumble in the feta and mix well to coat the salad in the vinegar.

3 To make the dressing, put the yogurt in a small, non-metallic bowl and mix in the coriander, garlic and lemon juice.

4 Top the salad with the lamb pieces, sprinkle with the pine nuts and season with pepper, then serve with a dollop of the dressing.

Nutrition notes per serving: Calories: 375kcals | Fat: 23g | Carbohydrates: 15g
Looking for low-carb breakfasts? Try these 3 recipes to start your day the low-carb way!


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New Low Carb Diet recipes

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