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
Lamb Piccata with Lemon Leaf Spinach
Lamb Piccata with Lemon Leaf Spinach

Instructions

  1. Sort the spinach leaves, wash and briefly blanch in boiling water. Drain the spinach well.
  2. 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.
  3. In the meantime, cut the lamb salmon into 12 pieces, flatten lightly. Season very lightly with salt and pepper and flour.
  4. 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.
  5. Arrange the spinach on 4 plates and place 3 slices of lamb on each.
  6. Goes well with: bagutte or gnocchi.

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