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Parsley-and-mustard-flavoured lamb loin and spinach salad

This dish is an excellent tasty dish to conjure up when you have a little more time on your hands. By making extra, it makes for a delicious lunch or dinner the following day. Just be sure not to combine the lamb and salad until you are ready to eat it to avoid soggy spinach leaves!


  • 1 clove garlic, crushed
  • 2 TBS Dijon mustard
  • 1 bunch parsley, finely chopped
  • 2 x 110g pieces trimmed lamb loin
  • Sea salt and black pepper
  • 1 bag baby spinach
  • 2 TBS olive oil
  • 1 TBS lemon juice
  • 50g black Mediterranean olives

Serves 2


  1. Heat the oven to 220C/gas mark 7
  2. Make a paste using the garlic, mustard and parsley
  3. Generously cover the lamb with the paste and season with salt and pepper. Allow to sit for half an hour on a baking tray so the meat absorbs the flavour
  4. Place the lamb in the oven, uncovered, for about 15 minutes
  5. Turn the meat and cook for another 5 minutes
  6. Then remove from the oven, and using a sharp knife, slice into 3mm strips
  7. Prepare the salad: in a bowl, toss the spinach with the olive oil and lemon juice. Place the salad on 2 plates and add the olives
  8. Arrange the lamb slices over the spinach and serve
The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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