Grilled Lamb on Spinach
Published November 8, 1994
- Total Time
- About 15 minutes
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Ingredients
8 ounces boneless leg of lamb
Freshly ground black pepper to taste
1 ½ teaspoons ground cumin
16 ounces fresh loose spinach or 10-ounce package fresh spinach
4 ounces fresh mushrooms
1 large clove garlic
1 teaspoon olive oil
2 tablespoons sherry vinegar
1 ½ teaspoons Dijon mustard
Nutritional analysis per serving (2 servings)
13 grams carbs; 77 milligrams cholesterol; 339 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 20 grams fat; 6 grams fiber; 292 milligrams sodium; 30 grams protein; 2 grams sugar
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