Spinach, lamb and parmesan salad
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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For the lamb, rub the lamb with oil and season with salt and freshly ground black pepper.
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Heat a griddle pan and griddle the lamb for 4-5 minutes on each side, or until cooked to your liking. Remove from the heat and allow to rest for five minutes, then slice.
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For the salad, place the spinach, tomato and herbs into a large bowl and sprinkle over the parmesan.
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In a small bowl, whisk the oil and lemon juice together until well combined, then drizzle over the salad and stir well.
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To serve, place the salad onto a plate and top with the sliced lamb.
Ingredients
For the lamb
- ½ tbsp olive oil
- 1 lamb chop
- salt and freshly ground black pepper
For the salad
- 100g/3½oz spinach leaves, washed and roughly chopped
- 1 tomato, seeds removed, chopped
- 1 tbsp chopped fresh basil leaves
- 1 tbsp chopped fresh parsley leaves
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh chives
- 55g/2oz parmesan, grated
- 1 tbsp olive oil
- ½ lemon, juice only
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