Roast lamb with spinach

Name: Roast lamb with spinach
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 pack of (450 g) frozen chopped spinach; 750 g Leg of lamb (boneless); 50 g streaky smoked bacon; 1 Garlic clove; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3/8 l clear broth (instant); 2 Onions; 6 Allspice seeds; 50 g cooked ham; 3 TABLESPOONS Butter or margarine; 40 g Raisins; 1 TABLESPOON sliced almonds; 7-10 Tbsp Parsley; 7-10 Tbsp Kitchen yarn

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 pack of (450 g) frozen chopped spinach
750 g Leg of lamb (boneless)
50 g streaky smoked bacon
1 Garlic clove
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3/8 l clear broth (instant)
2 Onions
6 Allspice seeds
50 g cooked ham
3 TABLESPOONS Butter or margarine
40 g Raisins
1 TABLESPOON sliced almonds
7-10 Tbsp Parsley
7-10 Tbsp Kitchen yarn

Directions

1
Defrost the spinach. Wash the lamb and dab dry. Cut the bacon into strips and lard the leg with it. Peel garlic and press it through a garlic press. Rub the meat with oil, garlic, salt and pepper.
2
Tie into shape with kitchen yarn. Brown the meat all around in a roaster and deglaze with stock. Peel onions and cut into rings. Add pimento and onions to the fry. Cover and roast in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 11/4 hours.
3
Pour the resulting frying stock over several times. Fry for the last 10 minutes without lid until golden brown. In the meantime, cut ham into small cubes for the vegetables. Heat the fat.
4
Fry the ham, raisins and almonds in it. Add spinach, season with salt and cook over medium heat for about 10 minutes. Cut the roast open and arrange with the vegetables. Garnish with parsley.
5
Boiled potatoes taste good with it.