Warm Lamb and Spinach Salad

By Dixie Elliott

Warm Lamb and Spinach Salad
Warm Lamb and Spinach Salad recipe, brought to you by MiNDFOOD.

It’s time to impress friends and family with delicious dishes from the barbecue. Thickly sliced and served with a warm caper sauce, this is the perfect way to treat a great cut of lamb.

Serves 4

3 lamb backstraps or tenderloins

2 tbsp olive oil

2 tbsp salted capers

1 large lemon, shredded rind and juice (you will need 1/3 cup)

1/3 cup flat-leaf parsley, roughly chopped

1 bunch English spinach, leaves removed

1 Heat a chargrill pan over a high heat. Season backstraps on both sides with salt and pepper. When pan is hot add backstraps and cook for 4-5 minutes on each side for medium rare or until cooked to your liking. Transfer to a plate and cover to keep warm.

2 Heat oil in a non-stick frying pan over medium heat. When hot add capers and cook for 3 minutes or until golden. Add lemon rind and lemon juice. Stir until combined. Bring mixture to the boil. Remove from heat and stir through parsley.

3 Place spinach leaves onto a large serving platter. Thickly slice warm lamb and place 
onto spinach. Spoon over warm caper sauce
 and serve.

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