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Lamb and spinach salad
Lamb and spinach salad
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Quick and nutritious lunch that can be prepared in minutes, perfect to enjoy at home or work with a wholemeal roll.
Ingredients:
  • 1 (about 120g) Trim Lamb leg steak
  • 2.30 gm olive oil
  • 35g (1 cup) baby spinach leaves
  • 1 small Lebanese cucumber, cut lengthways into thin strips
  • 20.00 ml fresh mint leaves
  • 20.00 ml fresh coriander leaves
  • 10 cherry tomatoes, halved
  • 1 tsp balsamic vinegar
  • 4.60 gm extra virgin olive oil
  • 10.60 gm fresh lime juice
  • 4.00 gm brown sugar
Instructions:
  • Coat the lamb steak generously with olive oil. Sear the steak in a small non-stick pan for about 2 minutes per side, or until desired doneness. Rest the steak covered with foil for 5 minutes before serving.
  • Prepare the dressing by combining vinegar, olive oil, lime juice, and brown sugar in a screw-top jar, then shake thoroughly.
  • Slice the lamb thinly against the grain, then transfer to a small bowl. Mix in the dressing until well coated. Refrigerate until serving.
  • On a serving plate, beautifully arrange the spinach leaves, lamb slices, cucumber strips, mint, coriander, and cherry tomatoes. Finish with a generous drizzle of any leftover dressing before serving.

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