Lamb With Spinach, Goat Cheese And Pesto Salad

• 1 1/3 lbs boneless lamb loin
• 1 tbsp extra virgin olive oil
• None None Sea salt and freshly ground black pepper
• 2 tbsp roasted crushed hazelnuts
• 1/3 cup store-bought basil pesto
• 8 oz baby spinach leaves, washed
• 1/4 small red onion, finely chopped
• 1/3 cup extra virgin olive oil
• 1/2 cup balsamic vinegar
• 3 oz soft goat cheese

1. Heat a nonstick skillet on medium heat. Brush lamb with 1 tbsp oil and season with salt and pepper. Add lamb to pan and cook until well browned on all sides and desired doneness. Transfer lamb to a plate. Cover with foil and let stand 10 mins. Slice.
2. Meanwhile, crush hazelnuts with a mortar and pestle. Place in a small bowl and add the pesto.
3. Place spinach leaves in a large bowl. Add onion, 1/3 cup oil, vinegar, salt and pepper. Toss salad gently, being careful not to bruise spinach.
4. Divide salad among 4 serving plates. Place small teaspoonfuls of goat cheese around salad. Arrange lamb slices in the plates. Place a tablespoon of pesto mixture in the center.

lamb loin, extra virgin olive oil, salt, hazelnuts, storebought basil pesto, baby spinach leaves, red onion, extra virgin olive oil, balsamic vinegar, goat cheese

Taken from recipes-plus.com/api/v2.0/recipes/20993 (may not work)