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!
Parsley & Mustard Lamb Loin with Spinach Salad
Ingredients
- 1 clove garlic, crushed
- 2 tbsp Dijon mustard
- 1 bunch parsley, finely chopped
- 2 x 110g pieces trimmed lamb loin
- Sea salt and black pepper
- 1 bag baby spinach
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 50g black Mediterranean olives
Steps
- Step 1
Heat the oven to 220C/gas mark 7.
- Step 2
Make a paste using the garlic, mustard and parsley.
- Step 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.
- Step 4
Place the lamb in the oven, uncovered, for about 15 minutes.
- Step 5
Turn the meat and cook for another 5 minutes.
- Step 6
Then remove from the oven, and using a sharp knife, slice into 3mm strips.
- Step 7
In a bowl, toss the spinach with the olive oil and lemon juice. Place the salad on 2 plates and add the olives.
- Step 8
Arrange the lamb slices over the spinach and serve.
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By The Healthy Employee
- Servings: 2
- Meals or Courses: Mains
- Dish Type: RoastSalad
- Special Diet: Dairy FreeGluten free
- Seasons and Occasions: AutumnBonfire NightEasterFather's DayMother's DayNew Year's EveWinter
- Difficulty Level:
- Ratings:
- Created: March 29, 2011
