Lamb with puree and spinach recipe

Lamb with Puree and Spinach recipe

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Recipe intro

This recipe for Lamb with Puree and Spinach is a delightful combination of flavors and textures. Tender lamb chops are perfectly cooked and served alongside a creamy puree and saut�ed spinach. The dish is elevated with a hint of herbs and spices, creating a harmonious blend of taste. Whether you're hosting a dinner party or simply looking to indulge in a gourmet meal, this recipe is sure to impress.

Keywords: lamb, puree, spinach, recipe, gourmet.

Lamb with puree and spinach recipe details

Lamb with puree and spinach recipe, recipe Rating: 4.6
Number of votes:104 

Ingredients

4	lamb necks
2	onion(s)
2	carrot(s)
2	celery sticks
500 ml	red wine
100 g	butter
	fresh tyme
2	shallot(s)
200	white wine
500 ml	cream, double
1 l	milk
500 g	spinach leaves

Instructions

Trim the lamb pieces of excess fat. Put the lamb in a very hot pan with oil, then place it in a baking tray with the vegetables cut into big pieces. Add the butter and thyme.

Pour the red wine and two ladles of water over the meat. Cover the tray tightly with tin foil and put it in the oven at 150˚C for 5-6 hours.

Seperate meat from the juice and bring the juice to the boil until it thickens.

Peel and slice the shallots. Put the shallots in a pan with olive oil, then add the the white wine and sweat. When evaporated, cover with the cream and milk and cook it through.

Cook the spinach aside in hot pan with olive oil. Place the lamb neck on a plate with the spinach on the side. Pour sauce over the meat and add a little bit of cream next to it for garnish.

Preparation time:
ca. 5 hrs
Grade of difficulty:
medium
Calories per portion:
n/a