Lamb tagliata with spinach
This delicious dish uses the best of classic Italian flavours with the sweet flavour of tender lamb
- Serves: 4
- Time: 6 mins
- Course: Main
- Cuisine: Italian
- 4 lamb fillets
- 125g parmesan style cheese
- 200g baby spinach
- 2-3 tbsp olive oil
- balsamic cream
- salt and pepper
Prep: 10 mins
Take the lamb out of the fridge 30 minutes in advance.
Using a peeler, cut the cheese into shavings.
Divide the spinach between 4 plates or spread out on a large dish.
Pre-heat a barbecue or frying pan on a high heat. Brush the lamb fillets with olive oil, season with salt and black pepper and place on the barbecue or in the pan. Grill them for 2 minutes on each side, then reduce the heat and continue to cook depending on your preference and the thickness of the cut. Remove from the barbecue or pan and leave to rest for 2 minutes./p>
Drizzle olive oil over the spinach. Slice the meat and place on top, drizzling the balsamic cream over the top in a zigzag pattern. Top with the cheese shavings.
Serve immediately with bread or crisp baby potatoes fried with coarse salt and herbs.
Tip: You can add a few toasted pine nuts to the spinach.