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Ingredients
Method
- 1⁄2 tbsp olive oil
- 1 lamb chop
- Salt and pepper
- 100g spinach leaves
- 1 tomato, chopped
- 1 tbsp each of fresh basil, parsley, dill, and chives, chopped
- 55g grated parmesan
- 1 tbsp olive oil
- Squeeze of lemon
- Rub the lamb chop with seasoning and oil, and griddle for 4 minutes on each side. Remove from the pan and allow to rest for 5 minutes, then slice thickly.
- Make the salad by placing the spinach, tomato, and herbs into a salad bowl, and sprinkling with parmesan. Mix the olive oil and lemon juice together in a small bowl, and drizzle all over the salad, before plating and topping with the sliced lamb. Perfect!
20 mins
1 serving
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