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Lamb and White Bean Salad


Tender slices of roasted lamb combined with white beans can become the main ingredients of a light and inviting meal. Make this recipe with leftovers from our Roasted Lamb with Garlic and Oregano and White Bean Salad.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2006


  • 1 pint grape or cherry tomatoes
  • 1 tablespoon plus 1 teaspoon olive oil
  • 3 tablespoons white-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon dried dill weed
  • 12 jarred pepperoncini, drained
  • 2 kirby cucumbers, unpeeled and cut into 1/4-inch-thick rounds
  • 1 pound (about 3 cups) Roasted Lamb with Garlic and Oregano, trimmed and thinly sliced
  • Coarse salt and freshly ground pepper
  • 1 red-leaf lettuce, torn into bite-size pieces
  • 1 cup White Bean Salad


  1. Preheat oven to 475 degrees. Toss tomatoes and 1 teaspoon olive oil on a rimmed baking sheet; season with salt and pepper. Roast until lightly browned and soft, 8 to 10 minutes. Cool slightly.

  2. In a large bowl, whisk together vinegar, mustard, remaining tablespoon oil, and dill. Add pepperoncini, cucumbers, and lamb; mix to combine. Season with salt and pepper.

  3. Add lettuce, and gently toss. Divide among bowls; scatter tomatoes and white bean salad on top. Serve.

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