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🍽️ Tender Lamb Fillet with Creamy Spinach Bulgur

580 kcal · 30 min · 4 servings

Ingredients

• 500 ml vegetable broth
• 250 g bulgur
• 2 tbsp tomato paste
• 0.5 tsp cumin
• 400 g spinach
• 2 tbsp chopped parsley
• 600 g lamb loin fillet
• salt
• pepper (from the mill)
• 2 tbsp oil
• 300 g yogurt
• spinach leaves (for garnish)

Instructions

1. 1. Bring the broth to a boil in a pot.
2. 2. Remove the pot from the heat and stir in the bulgur, tomato paste, and cumin.
3. 3. Cover the pot and let the mixture swell for about 15 minutes.
4. 4. Wash the spinach thoroughly and let it drain well.
5. 5. Chop the spinach into coarse pieces.
6. 6. Wash the lamb fillet and pat it dry with a kitchen towel.
7. 7. Season the meat to your liking.
8. 8. Heat oil in a pan and sear the lamb fillet for about 8 minutes on all sides.
9. 9. Wrap the seared meat in aluminum foil.
10. 10. Let the meat rest in the foil.
11. 11. Add the chopped spinach to the frying fat in the pan.
12. 12. Sauté the spinach until it wilts.
13. 13. Season the spinach with salt and pepper.
14. 14. Mix the seasoned spinach with the swollen bulgur.
15. 15. Stir the yogurt and parsley together in a small bowl.
16. 16. Finally season the yogurt mixture with salt and pepper.
17. 17. Slice the lamb fillet.
18. 18. Plate the meat with the bulgur.
19. 19. Garnish the dish with fresh spinach leaves.
20. 20. Serve the lamb with the yogurt sauce.

Nutrition per serving

• kcal: 580
• Protein: 42 g · Fett/Fat: 22 g · Carbs: 45 g