Recipe of the week – Parsley & Mustard Lamb Loin with 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!
Serves 2
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
- Heat the oven to 220C/gas mark 7.
- Make a paste using the garlic, mustard and parsley.
- 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.
- Place the lamb in the oven, uncovered, for about 15 minutes.
- Turn the meat and cook for another 5 minutes.
- Then remove from the oven, and using a sharp knife, slice into 3mm strips.
- In a bowl, toss the spinach with the olive oil and lemon juice. Place the salad on 2 plates and add the olives.
- Arrange the lamb slices over the spinach and serve.
