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.
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.
Mediterranean Lamb and Spinach Salad
Amount Per Serving (1 (half))
Calories 279Calories from Fat 117
% Daily Value*
Total Fat 13g20%
Saturated Fat 2g10%
Total Carbohydrates 14g5%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.
Mediterranean Lamb and Spinach Salad https://www.notenoughcinnamon.com/mediterranean-lamb-and-spinach-salad/