Roasted Lamb on Spinach Salad

Peel and chop garlic. Trim spinach, rinse and drain. Peel carrots, rinse and cut into thin strips using a vegetable peeler. Rinse, trim and cut scallion into rings. Gently tenderize lamb steaks. For the dressing, mix lemon juice, lemon zest, vinegar, 1 tablespoon olive oil, garlic and herbs. Slightly warm in a small saucepan and season with salt and pepper.

In a shallow pan, heat 1/2 tablespoon of oil and wilt spinach. Mix spinach with dressing and divide on warmed elongated plates. Heat 1 tablespoon of oil in a pan and cook lamb steaks for 1-2 minutes on each side. Wrap in aluminum foil and keep warm in the oven at 80°C (approximately 175°F).