Give this tasty herbed lamb dish a go this week, it's full of flavour and makes for a filling meal. Serve with our easy cauliflower salad and enjoy!
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
2 tbs olive oil
3 (200g each) Coles Australian Lamb Backstraps (see tip)
1 tbs finely grated lemon rind
1 tbs coarsely chopped thyme
1/2 cup finely chopped flat-leaf parsley
2 tbs lemon juice
2 tsp Dijon mustard
1 tbs pine nuts, toasted
1/2 cauliflower, shaved
60g Coles Australian Baby Spinach Leaves
1 tbs currants
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat half the oil in a frying pan over high heat. Cook the lamb for 2-3 mins each side or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 2 mins to rest.
Step 2
Meanwhile, combine lemon rind, thyme and two-thirds of the parsley on a shallow plate.
Step 3
Press the rested lamb into the herb mixture and roll to evenly coat. Thickly slice.
Step 4
Combine lemon juice, mustard and remaining oil in a large bowl. Add the pine nuts, cauliflower, spinach, currants and remaining parsley. Toss gently to combine. Serve lamb with cauliflower salad.
3 (200g each) Coles Australian Lamb Backstraps (see tip)
1 tbs finely grated lemon rind
1 tbs coarsely chopped thyme
1/2 cup finely chopped flat-leaf parsley
2 tbs lemon juice
2 tsp Dijon mustard
1 tbs pine nuts, toasted
1/2 cauliflower, shaved
60g Coles Australian Baby Spinach Leaves
1 tbs currants
Description
Give this tasty herbed lamb dish a go this week, it's full of flavour and makes for a filling meal. Serve with our easy cauliflower salad and enjoy!
Method
Step 1
Heat half the oil in a frying pan over high heat. Cook the lamb for 2-3 mins each side or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 2 mins to rest.
Step 2
Meanwhile, combine lemon rind, thyme and two-thirds of the parsley on a shallow plate.
Step 3
Press the rested lamb into the herb mixture and roll to evenly coat. Thickly slice.
Step 4
Combine lemon juice, mustard and remaining oil in a large bowl. Add the pine nuts, cauliflower, spinach, currants and remaining parsley. Toss gently to combine. Serve lamb with cauliflower salad.
