Lamb ragout with lemon sauce

Name: Lamb ragout with lemon sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 800 g - 1 kg frozen leg of lamb; 7-10 Tbsp (boneless); 2 TABLESPOONS butter or olive oil; 1 big onion; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1-2 TABLESPOONS Flour; 1/4 l clear broth (instant); 1/4 l White wine; 500 g fresh leaf spinach; 1 untreated lemon; 3 Egg yolk (Gr. M); 7-10 Tbsp grated nutmeg

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

800 g - 1 kg frozen leg of lamb
7-10 Tbsp (boneless)
2 TABLESPOONS butter or olive oil
1 big onion
7-10 Tbsp Salt
7-10 Tbsp white pepper
1-2 TABLESPOONS Flour
1/4 l clear broth (instant)
1/4 l White wine
500 g fresh leaf spinach
1 untreated lemon
3 Egg yolk (Gr. M)
7-10 Tbsp grated nutmeg

Directions

1
Defrost the leg overnight in the refrigerator. Then remove the fat, wash, pat dry and cut into large cubes. Heat butter in a pot. Sauté the lamb in it. Peel and chop the onion and fry it. Season and dust with flour
2
Cook everything briefly while turning. Add stock and white wine bit by bit. Cover the ragout and braise at low heat for about 1 hour. In the meantime, sort out the spinach, clean and wash it thoroughly, chop it if necessary. 3. wash lemon thoroughly, dab dry. Cut 2-3 slices from one half. Squeeze the rest and the other half. Add the spinach and lemon slices to the ragout about 20 minutes before the end of the cooking time and cook with it. Whisk egg yolk and lemon juice
3
Take the pot off the stove. Mix the egg yolks with 2 tablespoons of hot sauce. Add to the ragout while stirring and thicken the sauce with it (do not bring to the boil!). Remove lemon slices from the sauce. Season the ragout to taste and serve. Serve with flat bread or rice