Baby Spinach and Lentil Salad with Grilled Lamb Rack Fillet
A salad of baby spinach and lentils topped with grilled lamb rack fillet featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g Champagne lentils
- 500 ml vegetable broth
- 4 handfuls baby spinach
- 1 handful flat-leaf parsley
- 4 tbsp white balsamic vinegar
- 40 ml olive oil
- 1 pinch sugar
- 1 tsp cumin powder
- Salt
- Pepper (freshly ground)
- 3 lamb rack fillets (about 120 g each)
Instructions
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1.
Cook the lentils in boiling vegetable broth, covered, for about 35 minutes until slightly firm. Drain in a sieve and let cool.
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2.
Clean, wash, and dry the spinach. Wash the parsley, shake off excess water, and pluck leaves from stems.
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3.
Combine cooled lentils with vinegar, 30 ml olive oil, sugar, and cumin; season with salt and pepper. Heat a grill pan and sear lamb fillets for about 3 minutes on each side, seasoning after flipping. Finish cooking in the hot pan if needed based on thickness.
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4.
Toss baby spinach and parsley in remaining olive oil. Slice lamb diagonally. Arrange lentils on plates, top with salad and sliced lamb. Serve immediately.
