Warm lamb salad with peas and feta

Warm lamb salad with peas and feta

Milk-fed lamb meat can be seen on the plate of any connoisseur! Its flesh is white, even slightly pink, with a tenderness and finesse often described as incomparable. Its taste is not very pronounced: delicately nutty, very sweet! Finally, its grain is dense, its fat is hard and white.

Duration : 30 minutes prep, 45 minutes boil

Difficulty : Easily


For 4 people

  • 1 leg of milk lamb
  • 2 garlic cloves
  • 2 sprigs thyme
  • 3 bay leaves or 1 rosemary sprig
  • 150 g fresh peas
  • 1 lettuce salad
  • 1 daikon radish
  • 150g feta
  • 7 tablespoons olive oil
  • 1 tbsp mustard
  • 1/2 lemon
  • 3 tbsp apple cider vinegar
  • salt

  • pepper

  • optional: caper flowers

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Recipe preparation

  • Take the lamb out an hour before cooking.
  • Drizzle the lamb with olive oil, top with washed and dried herbs, and surround the shirt with freshly crushed garlic cloves. Remove and leave for 1 hour at room temperature.
  • Preheat oven to 180°C.
  • Set a casserole dish or oven dish (cast iron is ideal because it distributes heat well) over high heat. When the dish is hot, brown the lamb for five minutes.
  • Bake and cook for ten minutes. Add herbs and garlic. Cook for another ten minutes.
  • To get a beautiful caramelization of the juice on the surface, do not forget to regularly baste the meat with your own juice.
  • Wrap the lamb in aluminum foil and let it rest for 20 minutes to 3 hours before serving to loosen up the meat. After the lamb has rested for more than 1 hour and 30 minutes, return it to the oven for a few minutes before serving.
  • While the lamb is resting, boil the peeled fresh peas in a liter of boiling salted water for about fifteen minutes, strain and dip in cold water so that the peas retain their beautiful green color. Drain and reserve.
  • Wash the daikon radish thoroughly, then cut it into thin slices using a mandolin. Book.
  • Make a vinaigrette, then mix mustard and olive oil, then add lemon juice and vinegar, salt and pepper. You can add caper flowers if you like.
  • Cut lamb into thin strips, mix with lettuce, daikon and crumble feta. Add dressing and enjoy!
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Order directly from the best French producers – be guided by La Ferme Lassalle

A small farm located in the Aspe Valley in the Atlantic Pyrenees, La Ferme Lassalle is primarily a shepherd family, where a flock of sheep was passed down from father to son, and today to daughter. For Julien and Marie-Eve, intelligent breeding and the quality of life of the sheep are important. Suckling lambs from the Pyrenees, fed exclusively on their mother’s milk, offer tender, juicy meat with an incomparable taste.

To make this recipe, purchase AOP and IGP certified quality ingredients from Pourdebon.com.

Marie-Eve Lassalle Farm Lassalle

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