Sumac Lamb Salad with Zucchini and Broccoli
This vibrant Sumac Lamb Salad is a feast for both the eyes and the palate! A generous bowl brimming with crisp romaine, tender zucchini, and vibrant broccoli, all perfectly complemented by juicy, spiced lamb. The distinctive tang of sumac brings it all together, while fresh parsley and a sprinkle of cracked black pepper add the finishing touches. Feel free to switch up your greens or add any seasonal vegetables you have on hand; it’s a versatile dish that invites your creativity!
Ingredients
Equipment
Method
- In a large mixing bowl, combine the chopped romaine, sliced zucchini, and broccoli florets. Set aside.
- In a skillet over medium-high heat, add the diced lamb and season with salt and sumac. Cook for about 10-12 minutes, stirring occasionally, until the lamb is browned on all sides and reaches an internal temperature of 75°C (165°F). Allow it to rest for 5 minutes before slicing.
- Drizzle the olive oil over the salad mixture and toss to combine. Add freshly cracked black pepper for an extra kick.
- Place the vegetable salad in a serving platter. Top it with the sliced lamb and sprinkle with fresh parsley.
- If desired, add crumbled feta and sliced red onion for additional flavor and texture. Serve immediately.
Nutrition
Notes
This Sumac Lamb Salad is not only delicious but also a wonderful opportunity for you to get creative! If you can’t find sumac, a mix of lemon zest and a bit of paprika will create a similar tangy flavor. Feel free to play around with different greens or add your favorite toppings! The salad can be stored in an airtight container in the refrigerator for up to 2 days, though it’s best enjoyed fresh. Reheat the lamb in a skillet to warm it through before serving if you have leftovers. Enjoy cooking!
