Summary

Ingredients

• 2 lamb salmon (400 g)
• 500 g spinach leaves, washed and sorted
• 200 g feta cheese
• 500 g potato (s), small (triplets)
• 300 ml cream
• 1 clove garlic
• 4 tomato (s), dried
• 1 pinch (s) mint
• pimento
• nutmeg
• Salt and pepper, black
• 1 sprig thyme
• 1 sprig rosemary
• 1 sprig marjoram
• 3 shallot (s)
• 2 tablespoon olive oil
• Clarified butter

Print Recipe Pin Recipe

Instructions

1. Cut the shallots and sun-dried tomatoes into small cubes and fry in two tablespoons of olive oil. Add the spinach, roughly chopped, season with mint, garlic, salt, pepper, allspice and nutmeg and let it collapse.
2. Parry the lamb salmon and cut into a roulade. Salt and pepper the inner surfaces and sprinkle with a third of the chopped herbs (thyme, marjoram, rosemary). Fill with part of the spinach and two thin slices of feta and stick with toothpicks. Fry all over in clarified butter.
3. Then place the lamb salmon in a baking dish and spread the remaining spinach, diced feta and the remaining chopped herbs around the lamb salmon and pour the cream on top. Roast in the oven at 180 degrees top / bottom heat for about 30 minutes (if you don`t want the lamb salmon to cook through, fry it for a shorter time)
4. In the meantime, cook the triplets until they are browned in the pan.