Lamb and Spinach Salad
- 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