Lamb with Mushrooms and Spinach

Ingredients

• 2 cloves garlic
• 3 spring onions
• 350 g Mushrooms
• 600 g lamb fillet
• 1 Organic lemon
• 2 tbsp olive oil
• 500 ml lamb stock (glass)
• Salt
• Pepper
• 400 g spinach
• 1 Shallot
• nutmeg

Instructions

1. 1.

   Peel and finely chop the garlic. Wash the spring onions and cut them into 2 cm pieces. Clean the mushrooms and halve them.

2. 2.

   Rinse the lamb fillet under cold water, pat dry, and slice it into 1 cm thick strips. Rinse the lemon hot, pat dry, grate the zest and squeeze out the juice.

3. 3.

   Heat 1 tbsp oil in a pan. Brown the meat over medium heat for 3–4 minutes. Remove and keep warm.

4. 4.

   Add the mushrooms with spring onions and half of the garlic to the pan and sauté over medium heat for 2–3 minutes. Pour in the stock, season with salt and pepper, and simmer over medium heat for about 10 minutes. Adjust seasoning with 1–2 tbsp lemon juice.

5. 5.

   Meanwhile wash and dry the spinach. Peel the shallot and cut it into slivers.

6. 6.

   Heat the remaining oil in a pot. Sauté the remaining garlic and shallot until translucent over medium heat. Add the spinach, let it wilt for 2–3 minutes, and season with salt, pepper and freshly grated nutmeg.

7. 7.

   Fill four preheated bowls with the lamb and mushroom mixture, sprinkle with lemon zest, and serve alongside the spinach.