Lamb Saddle Steward

Spinach is not everyone’s cup of tea? With this recipe it is:

Skin the saddle of lamb, but leave a little fat on the outside. Smooth the backbone a little on the inside, split off the center bone about an inch lengthwise on the other side so that the back lies flat in the roasting pan. Pepper and season with salt, roast in a large frying pan with olive oil on all sides until golden brown and cook in the stove at 200 °C for twenty minutes.

Remove and keep warm. Add finely chopped shallots to the roast stock form, sauté, add garlic and deglaze with red wine and lamb stock. Add some thyme and boil by half.

Fry bread crumbs in butter until dark, season with salt and mix with finely chopped parsley and thyme. Spice mixture on the lamb saddle form, gratinate and then disassemble at the table. Pour sauce underneath.

Wrapped winter spinach: we choose ten large leaves of spinach and blanch them very briefly. Now saute shallots in butter, add garlic and the finely diced secco tomatoes and currants. Turn the spinach in the frying pan to the other side until it collapses. On high fire reduce the liquid. Cook in a paste-like way, cool down a little bit. Fold the spinach paste into the spinach leaves and place in a buttered gratin dish. Heat well in the stove with a few flakes of butter on top.

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