Ingredients for 4 people:
1 lamb carrée (approx. 500-600 g)
salt, pepper
2 sprigs of rosemary
250 ml lamb stock (from the jar)
juice of 1 orange
1 tablespoon dark sauce thickener
Also:
4 large potatoes, mainly firm boiled
2 tablespoons olive oil
2 sprigs rosemary
salt
500 g spinach leaves
1 onion
1 clove of garlic
1 organic orange
2 tablespoons sunflower seeds
2 tablespoons butter
pepper, 1 pinch freshly grated nutmeg
rosemary to garnish
Preparation:
1. Season lamb carrée with salt and pepper. Heat a dry coated frying pan. Sauté lamb carrée, adding rosemary sprigs to the pan. Add rosemary sprigs to the pan. Place the lamb carrée in a baking dish and cook in the preheated oven at 200 degrees (gas: level 3-4, convection oven: 180 degrees) for 20-25 minutes. Let the meat rest for 5-8 minutes before cutting. Deglaze the pan with lamb stock and add the orange juice. Simmer for 2-3 minutes, stir in sauce thickener and bring to a boil once. Season sauce with salt and pepper. Keep warm.
2. Peel potatoes, wash and cut out balls with a baller (or dice potatoes). Heat olive oil in a frying pan. Heat olive oil in a frying pan. Fry the potatoes in it with the rosemary sprigs for 15-20 minutes. Season with salt season.
3. Select spinach leaves, wash thoroughly and drain. Peel onion and garlic. Dice onion finely. Rinse orange with hot water and cut into wedges. Fry orange wedges briefly on both sides in a dry, coated pan. Fry briefly on both sides. Roast sunflower seeds. Heat butter. Sauté onion until translucent, add garlic. Add spinach and cook for 5 minutes. Season with salt, pepper and nutmeg. Add sunflower seeds.Cut the lamb carrée along the bones and serve with the sauce, spinach, orange wedges and potatoes. Garnish withServe garnished with rosemary.
Preparation time approx. 1 hour
Per serving approx.
Calories: 478
Joule: 1999
Protein: 16,6 g
Fat: 33,8 g
Carbohydrates: 25 g
(FoodCentrale by ddp images)
