I love lamb. Whenever I cook it it’s usually in the form of a big Sunday roast with all the trimmings, a leg of lamb with plenty of leftovers to make a shepherds pie. I always make mint sauce to go with it, so delicious! I buy minced lamb regularly and make Greek meatballs full of herbs and lemon zest, the kids love them on skewers. I’m not familiar with cooking lamb fillets so was looking forward to trying this recipe from http://www.tastyeasylamb.ie . Bord Bia have just launched their new lamb campaign (or lambpaign!) showing how tasty, easy and fun lamb can be. The website provides all the information you’ll need on cooking lamb, helpful tips and hints and of course a fantastic selection of delicious recipes. I’ve made this dish three times since I first came across the recipe and it’s a big hit with everyone, so incredibly quick and easy to make. Dinner is literally on the table in fifteen minutes. I serve it with couscous or flat breads. I’ve used spinach leaves here but any salad leaves will do. I’ve even massaged some kale leaves with lemon juice and olive oil then added a few finely shredded mint leaves and it’s tasted amazing. I’m going to try the lamb cutlets with chimichurri sauce next and then the Greek salad with lentils and lamb. They’re lovely summery dishes that are quick and easy to make and a little bit different from the usual dinners I tend to make midweek.

Lilly x

Lamb Tagliata with Spinach

Serves 4

4 x lamb fillets

125g parmesan cheese

200g baby spinach leaves

2-3tbsp olive oil

Balsamic Cream

Salt & Pepper

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.

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.