Lamb and Spinach Salad
Lamb and Spinach Salad

Ingredients

Method

  • 1 lamb chop
  • 1 tbsp olive oil
  • Salt and pepper
  • 100g chopped spinach leaves
  • 1 tomato, chopped and deseeded
  • 1 tbsp each of chopped basil leaves, parsley, dill, and chives
  • 55g parmesan, grated
  • 1 tbsp olive oil
  • ½ lemon, juice only
  • Rub the lamb chop with olive oil, and season very liberally with salt and pepper. Heat up a griddle pan, and fry the chop for 5 minutes on each side (6-7 for well done). Leave to rest for 5 minutes, then slice thickly.
  • Make the salad by combining the tomato, herbs, and spinach in a bowl, and sprinkling over the parmesan. Whisk together the olive oil and lemon juice, and drizzle over the salad. Serve with the salad on a plate, topped with the sliced lamb.
30 mins
1 serving
This recipe pairs perfectly with the Karatta 'Lost Ram' Syrah 2018 from Robe, Australia.

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