Lamb Piccata with Lemon Leaf Spinach
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,000 spinach leaves
- 30 g butter
- 1 onion (s)
- 1 clove garlic
- 1 lemon (s), organic
- salt
- pepper
- nutmeg
- 400 g lamb salmon
- salt
- pepper
- 3 tablespoon flour
- 2 egg (s)
- 100 g parmesan, freshly rated
- 30 g clarified butter
Print Recipe
Pin Recipe Instructions
- Sort the spinach leaves, wash and briefly blanch in boiling water. Drain the spinach well.
- Peel the onions and garlic, dice the onion and chop the garlic. Melt the butter and sauté the onion until golden. Add the spinach and garlic, season with salt, pepper and nutmeg, put the lid on and cook at a low temperature. Season with grated lemon zest and a little lemon juice.
- In the meantime, cut the lamb salmon into 12 pieces, flatten lightly. Season very lightly with salt and pepper and flour.
- Mix the parmesan with the eggs, pull the lamb through the parmesan-egg mixture and fry on both sides in hot clarified butter. Don`t fry too long, the meat should still be pink.
- Arrange the spinach on 4 plates and place 3 slices of lamb on each.
- Goes well with: bagutte or gnocchi.
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