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Lunch, Red Meat

March 19, 2020

Minty Lamb and Spinach Salad

(Total Time: 50 MIN| Serves: 4)

Ingredients:
¼ cup plus 1 tbsp. Olive Oil
1 tsp Cumin
¼ tsp Thyme
2 cups Beef Stock
1 ½ pounds boneless Lamb
¼ cup toasted Pecans
1 cup chopped Mint
4 ounces Feta Cheese, crumbled
2 cups Baby Spinach
1 ½ tbsp. Lemon Juice
Salt and Pepper, to taste

Directions:

  1. Rub the lamb with salt, pepper, garlic, thyme, and 1 tbsp. oil.
  2. Place in the IP and pour the broth over.
  3. Cook on HIGH for 40 minutes.
  4. Let cool and slice.
  5. Place the spinach in a large serving bowl.
  6. Top with lamb and sprinkle with mint.
  7. Scatter the pecans over and top with feta cheese.
  8. Mix together the remaining olive oil and lemon juice, and season with some salt and pepper.
  9. Drizzle over the salad.
  10. Serve and enjoy!

Per Serving (Calories 240| Total Fats 21g | Net Carbs 8.1g | Protein 14g |Fiber: 2.9g)

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