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🍽️ Tender Lamb Fillet Slices with Mushrooms and Creamy Spinach

368 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 3 spring onions
• 350 g mushrooms
• 600 g lamb fillet
• 1 organic lemon
• 2 tbsp olive oil
• 500 ml lamb stock (jar)
• salt
• pepper
• 400 g spinach
• 1 shallot
• nutmeg

Instructions

1. 1. Peel the garlic cloves and chop them very finely.
2. 2. Thoroughly wash the spring onions.
3. 3. Cut the spring onions into pieces about 2 centimeters long.
4. 4. Clean the mushrooms of any dirt.
5. 5. Halve the mushrooms.
6. 6. Rinse the lamb fillet under cold water.
7. 7. Pat the meat dry with a kitchen towel.
8. 8. Slice the lamb fillet into 1-centimeter thick slices.
9. 9. Rinse the lemon under hot water.
10. 10. Dry the lemon.
11. 11. Finely grate the lemon zest.
12. 12. Squeeze the juice from the lemon.
13. 13. Heat one tablespoon of oil in a large pan.
14. 14. Fry the lamb meat over medium heat for 3 to 4 minutes.
15. 15. Remove the meat from the pan.
16. 16. Set the meat aside in a warm place.
17. 17. Add the mushrooms to the same pan.
18. 18. Add the spring onions to the pan.
19. 19. Add half of the chopped garlic to the pan.
20. 20. Sauté the ingredients over medium heat for 2 to 3 minutes.
21. 21. Pour the meat stock (fond) into the pan.
22. 22. Season the sauce with salt.
23. 23. Season the sauce with pepper.
24. 24. Let the sauce simmer over medium heat for about 10 minutes.
25. 25. Taste the sauce and adjust with 1 to 2 tablespoons of lemon juice.
26. 26. Wash the spinach thoroughly.
27. 27. Spin the spinach dry.
28. 28. Peel the shallot.
29. 29. Cut the shallot into wedges.
30. 30. Heat the remaining oil in a pot.
31. 31. Add the remaining garlic to the pot.
32. 32. Add the shallot wedges to the pot.
33. 33. Sauté the onions over medium heat until translucent.
34. 34. Add the dry spinach to the pot.
35. 35. Let the spinach wilt for 2 to 3 minutes.
36. 36. Season the spinach with salt.
37. 37. Season the spinach with pepper.
38. 38. Season the spinach with freshly grated nutmeg.
39. 39. Warm 4 bowls.
40. 40. Fill the lamb meat into the pre-warmed bowls.
41. 41. Fill the mushroom mixture into the pre-warmed bowls.
42. 42. Sprinkle the dish with the grated lemon zest.
43. 43. Serve the spinach alongside.

Nutrition per serving

• kcal: 368
• Protein: 38 g · Fett/Fat: 21 g · Carbs: 6 g