Lamb Tagliata with Spinach Recipe

PREP: 10 mins COOK: 10 mins Add to My Favourites

Fancy something light for dinner? Make use of those weekend lamb leftovers or fry up some lamb and make this Lamb tagliata with spinach. Cook up the lamb in 10 speedy minutes then enjoy with a drizzle of balsamic glaze.

5 Ratings


Serves 4

  • 250 g lamb fillet
  • 200 g baby spinach leaves
  • 3 tbsp rapeseed or  olive oil
  • Salt and pepper
  • Balsamic glaze
  • 125g Parmesan cheese, cut into shavings using a potato peeler


Step 1

Remove the lamb from the fridge 30 mins before cooking.

Step 2

Divide the spinach between 4 plates or spread out on one large dish. 

Step 3

Pre-heat a frying pan without oil on a high heat. Brush the lamb fillets with 2tbsp of the oil, season and place in the pan. Cook for 10-15 mins, turning occasionally (for medium) or longer depending on your preference and the thickness of the cut. Leave to rest for 2 mins.

Step 4

Drizzle the remaining oil over the spinach. Slice the meat and place on top, drizzling balsamic glaze over the top in a zigzag pattern. Top with the parmesan shavings. 

Step 5

Serve immediately with bread or pan-fried new potatoes. 

Chef's Tip

Why not add a few toasted pine nuts to the spinach?

How did it taste?