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Rosemary lamb on creamed spinach

by wiki
2 July, 2021
in Dinner
0
Rosemary lamb on creamed spinach
Rosemary lamb on creamed spinach
 

Succulent lamb, creamy spinach and roasted tomatoes all in less than 30 minutes. Now that’s clever cooking!

Nutrition

  • 1819 kj                         Energy

  • 28g                               Fat Total

  • 9g                                 Saturated Fat

  • 5g                                 Fibre

  • 38g                               Protein

  • 112mg                          Cholesterol

  • 135.16mg                     Sodium

  • 5g                                 Carbs (sugar)

  • 5g                                 Carbs (total)

All nutrition values are per serve

0

Rosemary lamb on creamed spinach

Serves: 4
Cooking time: 20 minutes
Level: Capable cooks
Print Recipe

Ingredients

  • 500g trussed cherry tomatoes
  • 1 tablespoon balsamic vinegar
  • 1/4 cup (60ml) olive oil
  • 2 (about 600g) lamb backstraps (eye of loin)
  • 2 tablespoons coarsely chopped rosemary
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g frozen chopped spinach, thawed
  • 1/4 cup (60ml) thickened cream
  • Pinch of freshly ground nutmeg

Instructions

  • Step 1
    Preheat oven to 160°C. Place tomatoes on an oven tray and drizzle with vinegar and 1 tablespoonful of oil. Season with salt and pepper. Roast in oven for 20 minutes or until tomatoes begin to collapse.
  • Step 2
    Meanwhile, combine the lamb, rosemary and half the remaining oil in a large bowl and set aside for 10 minutes to develop the flavours.
  • Step 3
    Heat a large frying pan over medium-high heat. Add the lamb and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  • Step 4
    Meanwhile, use your hands to squeeze excess liquid from spinach. Heat remaining oil in the pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add garlic and cook for 1 minute or until aromatic. Add spinach and cream and cook, stirring, for 2 minutes or until heated through and cream reduces slightly. Taste and season with salt and pepper. Spoon spinach among serving plates. Top with tomatoes and thickly sliced lamb.

Notes

Always squeeze excess water from defrosted spinach before cooking.

 

  • Author: Sarah Hobbs
  • Image credit: Amanda McLauchlan
  • Publication: Notebook:
Tags: tomatoes
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