Lemon spinach with fine ribbon noodles and lamb salmon

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Sort the spinach, wash thoroughly several times and drain well. Peel onion and garlic. Chop the onion finely and chop the garlic. Wash thyme, shake dry and, except for something to garnish, pluck into small pieces. Wash lamb salmon, dab dry and cut into 8-12 pieces. Wash the lemons and dab dry.

2. 2

   Cut 1-2 lemons into thin slices. Place 1 lemon slice on each meat cube with a wooden skewer. Heat oil in a coated pan, place the skewers with the lemon slice in the hot fat first and fry for about 2 minutes. Turn the skewers and fry from the meat side for 4-5 minutes. Finally add garlic and thyme, fry briefly and season with salt and pepper (turn meat for this). Pour on 150 ml water, boil down for about 1 minute and season to taste with a little grainy broth. Remove from the heat. At the same time, put the noodles in plenty of boiling salted water and boil them for 6-8 minutes until they are bubbling. Heat the fat in a pot, fry the onion in it and add the spinach. Steam spinach covered for about 5 minutes and let it collapse. Finely grate the zest of 1 lemon and squeeze half of it.

3. 3

   Remove from the heat. At the same time, put the noodles in plenty of boiling salted water and boil them for 6-8 minutes until they are bubbling. Heat the fat in a pot, fry the onion in it and add the spinach. Steam spinach covered for about 5 minutes and let it collapse. Finely grate the zest of 1 lemon and squeeze half of it. Mix the lemon peel and approx. 2 tablespoons of lemon juice into the spinach and season with salt and pepper. Pour the finished noodles onto a sieve, deglaze briefly under cold water and drain. Remove the meat from the frying stock. Mix noodles, spinach and roast stock and season again with salt and pepper. Divide into deep plates and arrange the lamb pieces on top. Serve garnished with lemon and thyme

4. 4

   Mix the lemon peel and approx. 2 tablespoons of lemon juice into the spinach and season with salt and pepper. Pour the finished noodles onto a sieve, deglaze briefly under cold water and drain. Remove the meat from the frying stock. Mix noodles, spinach and roast stock and season again with salt and pepper. Divide into deep plates and arrange the lamb pieces on top. Serve garnished with lemon and thyme

Nutrition Facts

KCAL
450 kcal

CARBS
47 g

FATS
13 g

PROTEINS
34 g