Grilled Lamb on Spinach
- Total Time
- About 15 minutes
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Ingredients
- 8ounces boneless leg of lamb
- Freshly ground black pepper to taste
- 1½teaspoons ground cumin
- 16ounces fresh loose spinach or 10-ounce package fresh spinach
- 4ounces fresh mushrooms
- 1large clove garlic
- 1teaspoon olive oil
- 2tablespoons sherry vinegar
- 1½teaspoons Dijon mustard
Nutritional analysis per serving (2 servings)
339 calories; 20 grams fat; 8 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 30 grams protein; 292 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash, dry and trim fat from lamb. Cut into half-inch-wide strips. Sprinkle with pepper and cumin on both sides.
- Step 2
Wash and trim stems from spinach; wash, trim and slice mushrooms; mince garlic.
- Step 3
Prepare stove-top grill, and grill the lamb for just a few minutes on both sides, until meat is medium rare.
- Step 4
Heat oil in nonstick pan until it is hot; reduce heat to medium high, and saute mushrooms and garlic for about 2 minutes.
- Step 5
In serving bowl mix vinegar and mustard.
- Step 6
Add the spinach to the mushrooms, and cover; cook about 2 minutes, until spinach has wilted but is still green.
- Step 7
Drain spinach, stir into vinegar and mustard mixture and season with pepper.
- Step 8
Arrange spinach on dinner plates, and top with lamb.
Private Notes