lamb cutlets on a bed of spinach

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Cooking receipe to make lamb cutlets on a bed of spinach under category General Recipes. You may find some video clips related to this receipe below.

lamb cutlets on a bed of spinach

12 lamb cutlets

2 tablespoons vegetable oil

40g butter

1kg fresh spinach

50ml soured cream

1 teaspoon lemon juice

salt

freshly ground black pepper

1 lemon quartered to garnish

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 minutes on each side over high heat.

Reduce the heat to low and continue cooking for about 6 minutes 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 minutes or until 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 salt and pepper and stir over moderate heat until 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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