Lemon spinach noodles with lamb (more noodles)

Name: Lemon spinach noodles with lamb (more noodles)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg leaf spinach; 3-4 Stem(s) Thyme; 1 Onion; 1-2 Garlic cloves; 2 Organic lemons; 300 g fine ribbon noodles; 7-10 Tbsp salt, pepper; 400 g Lamb salmon (released lamb back); 2-3 TABLESPOONS Oil; 7-10 Tbsp Cumin; 7-10 Tbsp clear soup; 7-10 Tbsp Organic lemon z. Garnish

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg leaf spinach
3-4 Stem(s) Thyme
1 Onion
1-2 Garlic cloves
2 Organic lemons
300 g fine ribbon noodles
7-10 Tbsp salt, pepper
400 g Lamb salmon (released lamb back)
2-3 TABLESPOONS Oil
7-10 Tbsp Cumin
7-10 Tbsp clear soup
7-10 Tbsp Organic lemon z. Garnish

Directions

1
Spinach clean, wash. Thyme wash, pluck. Peel onion and garlic, dice finely. Wash and dry lemons. Cut 1 lemon into 12 thin slices. Finely grate the zest of 1 lemon, squeeze out 1 half.
2
Cook the pasta in plenty of boiling salted water for 6-8 minutes until al dente
3
Dab meat dry. Fry in 1 tablespoon of hot oil in a coated pan for 6-8 minutes. Fry the garlic, thyme and lemon slices briefly
4
Heat 1-2 tablespoons of oil in a pot. Brown the onion in it. Add spinach, cover and let it collapse. Add grated lemon peel and 2 tablespoons lemon juice. Season with salt, pepper and cumin
5
Season meat with salt and pepper. Remove the meat and lemon slices. Deglaze the meat with 1/8 l water and broth, boil down a little. Drain noodles, mix in spinach and roast stock, season to taste with salt and pepper. Cut meat into 12 pieces. Serve with noodles and lemon slices
6
Or vegetarian
7
You might as well leave the meat out. Then steam the spinach in just under 1/8 l broth and increase the amount of pasta to 500 g