Lamb salmon with thyme and pepper butter

Name: Lamb salmon with thyme and pepper butter
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4-5 Stem(s) Parsley; 3-4 Stem(s) fresh or 1/2 tsp dried thyme; 2 small cloves of garlic; 7-10 Tbsp coarse pepper; 7-10 Tbsp Salt; 7-10 Tbsp Nutmeg; 50 g soft butter; 1 medium onion; 2 TABLESPOONS Oil (e.g. olive oil); 450 g Frozen leaf spinach; 4 Lamb salmon (approx. 150 g each; loin of lamb released); 7-10 Tbsp untreated lemon and rosemary; 7-10 Tbsp Aluminium foil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4-5 Stem(s) Parsley
3-4 Stem(s) fresh or 1/2 tsp dried thyme
2 small cloves of garlic
7-10 Tbsp coarse pepper
7-10 Tbsp Salt
7-10 Tbsp Nutmeg
50 g soft butter
1 medium onion
2 TABLESPOONS Oil (e.g. olive oil)
450 g Frozen leaf spinach
4 Lamb salmon (approx. 150 g each; loin of lamb released)
7-10 Tbsp untreated lemon and rosemary
7-10 Tbsp Aluminium foil

Directions

1
Wash the herbs, peel 1 clove of garlic. Chop everything, mix with pepper and a little salt into the butter. Form into a roll with the help of aluminium foil, chill for at least 1 hour
2
Peel and finely dice the onion and 1 clove of garlic. Fry 1 tbsp. hot oil in a pot. Add spinach and a good 100 ml water, cover and steam for 15-18 minutes. Season to taste with salt, pepper and nutmeg
3
Wash the meat if necessary, dab dry. Fry in 1 tablespoon of hot oil all around for 6-8 minutes. Season with salt and pepper. Cut herb butter into 5 slices. Add 1 slice to the meat and melt. Turn the meat in it. Serve with 1 slice of herb butter and spinach, garnish. Served with: rosemary potatoes
4
Drink: strong red wine