Lamb with Chilli Tomato Salsa

What you’ll need

Serves 2

  • 1 long red chilli, finely chopped
  • 2 roma tomatoes, finely diced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh mint leaves
  • 1 tablespoon olive oil
  • 300 g lamb fillets
  • 1 clove garlic, thinly sliced
  • 100 g baby spinach
  • salt and black pepper

The easy bit

  1. To make the salsa, combine the chilli, tomatoes, lemon juice, zest and mint in a bowl and mix well. Set aside.
  2. Heat the oil in a frying pan, add the lamb fillets and garlic and cook for about 10 minutes or until cooked to your liking, turning once.
  3. Set aside to rest for 5 minutes.
  4. Add the spinach to the pan, toss until spinach has just wilted, then season with salt and pepper.
  5. Serve the lamb with the chilli salsa and the spinach.

Tip: This recipe also works well with lamb cutlets or chops.

  • Energy 251 kcal
  • Protein 32g
  • Fat 12g
  • Carbs 1g