Lamb With Spinach, Goat Cheese And Pesto Salad - cooking recipe

Ingredients

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

Preparation

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.
Meanwhile, crush hazelnuts with a mortar and pestle. Place in a small bowl and add the pesto.
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.
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.