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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
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.
