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Ingredientes
- 12 x lamb cutlets
- 2 Tbsp. vegetable oil
- 40 gm butter
- 1 kg fresh spinach
- 50 ml soured cream
- 1 tsp lemon juice salt freshly grnd black pepper
- 1 x lemon quartered to garnish
Direcciones
- Cut the meat away from the bones and trim off the fat.
- Shape each piece of meat into a circle and tie it firmly with fine string.
- Heat the oil and 15g of the butter and fry the medallions of lamb for 2 min on each side over high heat.
- Reduce the heat to low and continue cooking for about 6 min on each side.
- The lamb should be crisp and brown on the outside but pink and moist inside.
- While the meat is cooking wash the spinach and tear off the tough stalks.
- Cook the spinach in the water clinging to the leaves for 10 min or possibly till it is tender.
- Drain it in a colander pressing out all excess moisture.
- Return the spinach to the pan with the remaining butter and the soured cream and lemon juice.
- Add in salt and pepper and stir over moderate heat till the spinach and cream forms a smooth thick Spread the spinach puree on a serving dish arrange the lamb on top and garnish with the lemon wedges.
- Serve with boiled new potatoes.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 4 servings | |
| Calories 194 | |
| Calories from Fat 150 | 77% |
| Total Fat 17.07g | 21% |
| Saturated Fat 6.65g | 27% |
| Trans Fat 0.18g | |
| Cholesterol 26mg | 9% |
| Sodium 210mg | 9% |
| Potassium 1046mg | 30% |
| Total Carbs 8.22g | 2% |
| Dietary Fiber 4.2g | 14% |
| Sugars 0.98g | 1% |
| Protein 5.79g | 9% |
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