Lamb & Spinach Salad

  • Serves
  • Maintenance

1/4 cup olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 garlic clove, crushed

4 (125g each) extra-trim lamb leg steaks

100g baby spinach

1/4 cup almond kernels, chopped

1/2 small red onion, halved, thinly sliced

Hommus, chargrilled wholemeal pita pocket bread and lemon wedges, to serve

1 cup vegetables of your choice.


Step 1: Combine 2 tablespoons oil, cumin, coriander and garlic in a shallow glass or ceramic dish. Season with salt and pepper. Add lamb. Turn to coat. Set aside for 10 minutes, if time permits.

Step 2: Heat a large, non-stick frying pan over medium-high heat. Cook lamb for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover. Set aside for 5 minutes to rest. Thinly slice lamb.

Step 3: Meanwhile, combine spinach, almonds and onion in a bowl. Divide spinach mixture between plates. Top with lamb and a dollop of hommus. Drizzle with remaining oil.

Recipe: Provided by Nutritionist, Emma Brown from