Lamb and spinach

This is one of my faves. Normally, we have the spinach with meatballs or eggs. The lamb was more than delicious because it was cooked with garlic and because the spinach contains the same ingredient they blended together like “there’s no tomorrow”.

Lamb recipe – for 4 persons :

4 slices of lamb shoulder

2 spoons of sunflower oil

garlic

water

salt

pepper

In a pan, pour the oil and brown lamb all over for about 6-8 minutes. Pour water so that the lamb is well covered and bring to a boil over low heat for 45 – 60 minutes. Just after starting to boil add the garlic, some salt and pepper.

Spinach recipe – for 4 persons

1 pound of fresh baby spinach

3 spoons of sunflower oil

2 cloves of garlic, crushed

2 spoons of flour

750 ml milk

2 spoons of cream

salt

pepper

Bring 3 litres of water to a rapid boil and bring the fresh spinach to it, continue boiling for 15-20 minutes. Drain spinach, chop it and have it handy.

In a skillet heat the oil over a medium-high heat, add garlic and saute, stirring often, add the flour and continue stirring. Don’t let the garlic or the flour get brown, in other words, don’t burn it. Add the chopped spinach and the milk and continue stirring. For a better taste add salt and pepper.

Bon apetit!