A quick, elegant lamb dinner at approximately 300 calories. Thinly sliced cooked lamb over Parmesan-topped little gem lettuce.
This Lamb Salad turns leftover or freshly cooked lamb into a genuinely elegant meal, thinly sliced over crisp little gem lettuce with Parmesan shavings and a rosemary-Dijon dressing. It comes together in minutes at around 300 calories and 7 WW Classic Points per serving.
Recipe Info
Serves: 4 | Prep Time: 10 minutes | Cook Time: None (using pre-cooked lamb) | Calories per serving: ~300
Nutrition per Serving (Estimated)
Protein: 28g | Fat: 20g | Carbohydrates: 1g | Fiber: 0.5g
WW Classic Points: Approximately 7 points per serving. Note: the original recipe’s stated 91 calories and 2 points appeared to significantly undercount the lamb and olive oil in the dressing; this estimate reflects the full ingredient list as written. This is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 450g / 1lb cooked lamb, trimmed of visible fat
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh rosemary
- 2 heads little gem lettuce, cored, washed, and dried
- 30g / 1oz Parmesan cheese shavings
Instructions
- Slice the lamb. Thinly slice the cooked lamb and season with salt and pepper.
- Make the dressing. Whisk together the olive oil, balsamic vinegar, Dijon mustard, and rosemary until well combined.
- Toss the salad. Place the little gem lettuce leaves in a bowl with the Parmesan shavings and toss with the dressing.
- Serve. Arrange the sliced lamb on top of the dressed salad and serve immediately.
Serving Suggestions
- Serve with warm crusty bread on the side
- Pair with roasted cherry tomatoes for extra color
- Add a few crumbles of feta for a Mediterranean twist
- Serve alongside a small portion of couscous for a heartier meal
- A squeeze of fresh lemon over the top brightens the dish
Tips and Variations
- This is a genuinely great way to use up leftover roast lamb
- Slicing the lamb thinly against the grain keeps it tender
- Fresh mint can stand in for or join the rosemary for a different herbal note
- Grilled or roasted lamb chops work well here if you are cooking from scratch
- Little gem lettuce holds its crunch particularly well under a warm topping like this
Why This Recipe Works
Thinly sliced lamb over crisp lettuce and Parmesan turns simple leftovers into something that feels genuinely composed and intentional. The rosemary-Dijon dressing echoes the herbs traditionally used to season roast lamb, tying the whole plate together.
Storage
Best assembled and eaten fresh, as the dressed lettuce wilts quickly. Store cooked lamb separately in an airtight container in the refrigerator for up to 3 days and slice fresh when ready to serve.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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