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Ingredients
Method
- 1⁄2 tbsp olive oil
- 1 quality lamb chop
- Salt and pepper
- 100g spinach leaves
- 1 tomato, chopped
- 1 tbsp each of chopped parsley, dill, chives, and basil
- 55g parmesan, shaved
- 1 tbsp olive oil
- 1⁄2 lemon, juice only
- Rub the lamb chop with the oil and plenty of salt and pepper. Cook on a hot griddle pan for 4-5 minutes on each side, leave to rest, then slice.
- Make the salad by mixing together all the herbs, spinach, tomato, and parmesan, then whisk together the olive oil and lemon juice, and toss through. Place the salad on a plate, and top with the sliced lamb chop. Perfect!
30 mins
1 serving
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