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Recipe Of The Week - Parsley And Mustard Flavoured Lamb Loin And Spinach Salad


This dish is an excellent tasty dish to conjure up when you have a little more time on your hands. By making extra, it makes for a delicious lunch or dinner the following day. Just be sure not to combine the lamb and salad until you are ready to eat I to avoid soggy spinach leaves!


  • 1 clove garlic, crushed
  • 2 tbs Dijon mustard
  • 1 bunch parsley, finely chopped
  • 2 x 110g pieces trimmed lamb loin
  • sea salt and black pepper
  • 1 bag baby spinach
  • 2 tbs olive oil
  • 1 tbs lemon juice
  • 50g black Mediterranean olives

Serves 2


  1.  Heat the oven to 220C/gas mark 7
  2. Make a paste using the garlic, mustard and parsley
  3. Generously cover the lamb with the paste and season with salt and pepper. Allow to sit for half an hour on a baking tray so the meat absorbs the flavor
  4. Place the lamb in the oven, uncovered, for about 15 minutes
  5. Turn the meat and cook for another 5 minutes
  6. Then remove from the oven, and using a sharp knife, slice into 3mm strips
  7. Prepare the salad: in a bowl, toss the spinach with the olive oil and lemon juice. Place the salad on 2 plates and add the olives
  8. Arrange the lamb slices over the spinach and serve


Find out why protein is so important in your diet. Simply click here to find out everything you need to know.

To prepare a meal such as the one above, you need to be organised in order to make it as easy and quick as possible. Simply click here to download your shopping list and food planner. 

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