Lamb and Parmesan Salad
Lamb and Parmesan Salad

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
This recipe pairs perfectly with the Ottelia 'Debutante' Shiraz 2014 from Robe, Australia.

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