Mediterranean Lamb and Spinach Salad
This vibrant Mediterranean lamb salad with spinach, tomatoes, cucumber and pine nuts packs a punch of flavour. Served with my refreshing Greek Yogurt & Mint Dressing, this easy salad makes for the perfect healthy lunch.
Before I tell you more about this amazing Mediterranean lamb salad, I need to share some big news!
Oh boy, what an intense week it’s been! I can’t believe I’m actually writing this, but I’m a married woman. YES! I got married last Friday! I finally get to call my boyfriend “hubby”, a thing I’ve been wanting to do forever.
What an awesome feeling it is, I love it! I’ve considered Solal my husband for a very long time but now…it’s official and I can shout it from the rooftops. Very happy times!
I don’t feel very comfortable posting pictures of the day here for every stranger to see but I will be sending a few in this week’s newsletter. If you’re not a subscriber yet, you can subscribe here and become part of our big family!
Enough wedding talk, I’m guessing you came here for this lamb salad in the first place so let’s get down to business! I’m currently in a lamb backstrap phase. When I realized I actually liked lamb, I was all over the place and happy to add yet another protein to my list of lean protein options.
I like the idea of having a taste as diverse as possible and even though some lamb cuts are too strong for me, I found backstrap irresistible.
After a quick Google search, I learned that backstrap is sometimes called eye of loin and is very similar to lamb fillet, so depending on where you live, you may need to look for a slightly different name.
Anyway, this cut is very lean and thus very tender making it the perfect choice for this Mediterranean lamb salad. It melts in your mouth and is supposed to be eaten rare (which is my favorite way to eat meat anyway!).
I found the combination of ingredients in this lamb salad amazing. It’s fresh, tasty and definitely not your everyday salad! Flavorwise, that is. Because it’s so easy to make that you can prepare it any night of the week and have a healthy low carb dinner in no time.
If you tried this lamb salad recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Mediterranean Lamb and Spinach Salad
This vibrant Mediterranean lamb salad with spinach, tomatoes, cucumbers and pine nuts packs a punch of flavour. Served with my refreshing Greek Yogurt & Mint Dressing, this easy salad makes for the perfect healthy lunch.
- 2 tsp sweet paprika
- sea salt to taste
- 7 oz boneless lamb loin / backstrap 200 g
- olive oil spray
- 2 tbsp Greek yogurt
- 2 tbsp fresh mint chopped
- 4 cups baby spinach
- 12 cherry tomatoes halved
- 1 Lebanese cucumber skin on or off, sliced
- 1/2 lemon juiced
- 2 tbsp pine nuts
In a small bowl, combine paprika and salt. Pat dry the piece of lamb and rub generously with the spice.
Heat a grill pan like this one (or a regular pan if you don't have one) on medium-high. When hot, spray with olive oil and add lamb. Cook for about 1-2 minutes on each side, or to your liking. Cooking time will depend on the thickness of the cut and how you like your meat. Backstrap is a very lean cut that will get tough if overcooked. Make sure it's still pink inside.
Remove from the pan and transfer on a cutting board. Let the meat rest for a few minutes then cut it into thin slices.
In a small bowl, mix Greek yogurt and mint.
In two plates, arrange spinach, tomatoes and cucumber. Drizzle with lemon juice. Sprinkle with pine nuts and top with Greek yogurt.