Filled lamb roll with fine spinach sauce
easy
135 mins
135 mins
Ingredients
- 1 pack of (300 g) frozen leaf spinach
- 3 Onions
- 2 Garlic clove
- 30 g Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 50 g Pine nuts
- 1.2 kg Leg of lamb (let the butcher remove the bone)
- 100 g Whipped cream
- 4 Tomatoes
- 3 TABLESPOONS Sherry vinegar
- 1 TEASPOON Sugar
- 2 TABLESPOONS Oil
- 7-10 Tbsp fresh basil
- 7-10 Tbsp Kitchen yarn
- 7-10 Tbsp Aluminium foil
Directions
- 1
Defrost the spinach. Peel onions, dice 2 of them finely. Peel the garlic and press it through a garlic press. Heat the fat in a pan, fry the diced onions and garlic in it.
- 2
Mix with the spinach. Season with salt and pepper. Stir in pine nuts. Season the meat with salt and pepper, spread 2/3 of the spinach mixture on top and roll up or fold the meat.
- 3
Tie together with kitchen string. Place on the fat pan of the oven or in a frying pan. Bake in the preheated oven at (electric oven: 200 °C/ gas: level 3) for 1 1/2-1 3/4 hours. In between, gradually add approx. 1/8 litre of water.
- 4
Sprinkle meat with roast stock from time to time. Whip the lamb roll in aluminium foil and let it rest for about 10 minutes. Pour frying stock through a sieve into a pot. Puree the rest of the spinach and add with the cream.
- 5
Bring to the boil, season to taste with salt and pepper and let everything boil a little. Clean, wash and slice the tomatoes. Mix vinegar, salt, pepper and sugar. Stir in oil. Pour over the tomatoes and sprinkle with remaining finely chopped onion.
- 6
Cut the meat open and arrange on a plate with the tomatoes. Garnish with basil. Serve with extra sauce. Potato gratin tastes good as a side dish.
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