½ rack of New Zealand or domestic lamb or 2 6 to 8 ounce Salmon filets
2 tablespoons whole grain mustard
½ tablespoon fresh rosemary, chopped
1 tablespoon Kosher salt
½ tablespoon fresh cracked black pepper
1 tablespoon Italian flat leaf parsley, chopped
1 tablespoon fresh mint, chopped
1 tablespoon shallots, finely chopped
2 tablespoons extra virgin olive oil
juice of one lemon
1 teaspoon fresh chives, chopped
2 cups fresh spinach, clipped and rinsed
1 clove garlic, crushed
Take lamb or salmon and lightly coat both sides with the mustard. Combine rosemary, salt, pepper, parsley, mint and shallots and lightly coat both sides of lamb or salmon. In a sauté pan over medium heat, place 1 tablespoon olive oil and sauté 3 to 4 minutes per side for the salmon and 4 to 5 minutes per side for the lamb. Remove from pan and set aside.
In the same pan, add spinach and garlic and sauté until spinach is wilted. Place ½ of the spinach mixture in the center of each plate, top with protein, and drizzle remaining tablespoon of olive oil on top. Squeeze the lemon juice over the top and garnish with chives.