• 2 x 200g lamb backstraps
  • Olive oil cooking spray
  • 100g baby spinach
  • 1/2 small red onion, thinly sliced
  • 400g tomato medley mix (see note)
  • 1/3 cup dry-roasted almonds, chopped
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • Step 1 Make lemon, garlic and green onion rub: Combine lemon, garlic, onion, salt and pepper in a small bowl.
  • Step 2 Spoon mixture over lamb, rubbing to coat all over. Spray lamb with oil.
  • Step 3 Heat a barbecue chargrill or chargrill pan over medium heat. Cook lamb for 4 to 5 minutes each side, for medium, or until browned and cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Thinly slice.
  • Step 4 Meanwhile, place spinach, onion, tomatoes and almonds in a bowl. Using a fork, whisk vinegar and extra virgin olive oil together. Pour over salad. Toss gently to combine. Serve lamb on salad.