Warm Lamb, Lentil & Spinach Bowl

Tender baked lamb served warm over soft lentils and wilted spinach for a high-protein, gentle, nutrient-dense meal that’s satisfying without being heavy.

Ingredients

• 10 oz (280g) lean lamb loin or leg steak, visible fat trimmed
• 1 cup (240ml) low-sodium chicken broth (or water)
• 1 cup (about 200g) canned lentils, drained and rinsed
• 3 packed cups (90g) baby spinach
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt, plus more to taste
• Black pepper, to taste

Method

• 1

  Step 1: Bake the lamb (tender, not chewy)

  Heat oven to **400°F / 200°C**. Pat lamb dry, then season both sides with **salt, black pepper, and cumin**. Place on a small foil-lined tray. Bake for **10–14 minutes**, depending on thickness, until the center reaches **145°F / 63°C** (medium; tender and juicy). Rest **5 minutes** (this keeps it soft).

• 2

  Step 2: Warm the lentils gently

  While the lamb bakes, add **broth** and **lentils** to a small saucepan over **medium-low heat**. Simmer gently **3–4 minutes** until hot and softened.

• 3

  Step 3: Wilt the spinach

  Add **spinach** to the saucepan and stir **30–60 seconds** until just wilted (soft, bright green). Remove from heat.

• 4

  Step 4: Make the light warm dressing

  In a small bowl, whisk **lemon juice, Dijon, and olive oil** with a pinch of pepper. (No need to emulsify perfectly—just get it combined.)

• 5

  Step 5: Slice & serve

  Slice lamb thinly **across the grain**. Divide the warm lentil–spinach mixture between bowls, top with lamb, and spoon over the dressing. Taste and add a pinch more salt or lemon if needed.

Tips

• **Best cut:** Lamb **loin** or **leg steak** stays tender and cooks quickly; trimming visible fat keeps it lighter and less rich.
• **If you don’t have broth:** Use water plus a pinch of salt; the lemon-Dijon dressing adds plenty of flavor.
• **Make-ahead:** Cook lamb and lentils, then refrigerate up to **2 days**; rewarm gently with a splash of water/broth so it stays soft.
• **Serving idea:** Add a side of **warm soft rice** if you need extra carbs (keep the portion small for comfort).

Nutrition (per serving, estimate)