Lamb with fruity paprika sauce

Name: Lamb with fruity paprika sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g baby potatoes; 450 g deep-frozen leaf spinach; 1 can(s) (425 ml; separation weight: 250 g) Apricots; 1 small yellow pepper; 4 (approx. 100 g) Shallots; 1 Garlic clove; 3 TABLESPOONS Olive oil; 100 ml dry white wine; 1/2 bunch Thyme; 4 (150 g each) Saddle of lamb fillets; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 125 g Whipped cream

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g baby potatoes
450 g deep-frozen leaf spinach
1 can(s) (425 ml; separation weight: 250 g) Apricots
1 small yellow pepper
4 (approx. 100 g) Shallots
1 Garlic clove
3 TABLESPOONS Olive oil
100 ml dry white wine
1/2 bunch Thyme
4 (150 g each) Saddle of lamb fillets
7-10 Tbsp Salt
7-10 Tbsp black pepper
125 g Whipped cream

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water and peel. Covered spinach and cook over low heat for about 2 minutes. Drain the apricots.
2
Clean and wash the peppers. Chop the peppers and apricots. Peel and finely dice shallots and garlic. Heat 1 tablespoon of oil in a saucepan, sauté shallots and garlic in it. Add the apricots (up to 1 tablespoon) and the paprika and steam briefly.
3
Deglaze with wine and cook covered for about 15 minutes at low heat. Wash the thyme, dab dry, set aside some for garnishing, chop the rest finely. Wash meat, dab dry, rub with salt, pepper and thyme.
4
Heat 2 tablespoons of oil in a large frying pan, fry the fillets vigorously on all sides. Add the potatoes. Fry at low heat, turning several times for 5-6 minutes. Finely puree the sauce, add the cream and simmer open for about 5 minutes, pass through a sieve.
5
Season to taste with salt and pepper. Add the remaining apricot cubes. Season spinach with salt and pepper. Cut the fillets open and arrange on plates with sauce, potatoes and spinach. Garnish with thyme put aside.