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Noisettes of lamb with spinach: Submitted by: william B | Date Added: 25 Mar 2012
Listed in: Lamb

2 tbsp. tablespoons olive oil
2 tbsp. tablespoons grainy mustard or tarragon
8-12 lamb noisettes: 1 3/4 pound (800 g) total approximately
2 large sprigs of rosemary (optional)
Salt and black pepper
1/2 onion
3 cloves garlic
1 medium tomato
3 tbsp. soup packed with pine nuts (50 g)
3 tbsp. soup packed raisins (40 g)
2 bags of spinach (500 g)

Cooking Instructions

Preheat oven to 425 ° F. Lightly oil the grill pan.

Brush the top of the lamb noisettes with half the mustard. Chop the rosemary and sprinkle with half the meat. Salt and pepper.

Peel and chop the onion and garlic. Wash and chop the tomato.

Slide the lamb noisettes at the top of the oven and cook for 10 minutes. Back, brush with remaining mustard, sprinkle with remaining rosemary. Salt and pepper. Continue cooking, with 5 to 8 minutes for slightly pink meat.

While meat is cooking, heat remaining oil in large skillet. Add onion and garlic, cover and cook 5 minutes over low heat without leaving brown. Add the pine nuts and raisins and cook 3 minutes.

Hull the spinach, wash and dry. Add the tomato to the contents of the pan and cook 1 minute. Add spinach and a pinch of salt and cook for 3-4 minutes, stirring. If the volume of spinach prevents you from moving easily, wait until they are "fallen", and continue cooking, stirring.

Divide the vegetables among serving plates and arrange the lamb noisettes above. Serve with crusty bread warmed in the oven.

Makes 4 servings

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Noisettes of lamb with spinach
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