Spiced lamb roast, sautéed spinach, potato dumpling

Last Updated on August 5, 2024

Spiced lamb meat gets an extra dimension by spicing and the already great meat becomes simply irresistible goodness for most diners after baking. Together with potato dumplings and sautéed spinach, it makes a simply delicious menu. The ham, in this case, is spiced with English bacon and a garlic-rosemary mixture.

Ingredients:

1-1.2 kg of lamb shank 120 g English bacon 100 g bacon 4 pcs garlic strips 2 pcs rosemary sprigs 2 tsp

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1 flat teaspoon salt water for basting butter + oil pepper salt For potato dumplings: 500 g of potatoes cooked the day before in the skin 250 gchildren’s grits 1 piece of egg slightly salted water to cook dumplings coarse flour as needed water for dough

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For sauteed spinach: 500-600 g fresh spinach leaves 2-3 pcs garlic cloves 2 pcs shallots olive oil pepper salt

Procedure:

Cut wedges from the English bacon and leave them in the freezer to harden

Prepare the skewer mixture; crush the peeled garlic cloves, throw them into the blender container, add the rosemary leaves, salt, oil, pepper and diced bacon, blend everything into a paste

puncture the ham with a knife in several places, pierce it with bacon wedges, fill the other holes with the spicing mixture, finally salt and pepper the whole ham

Place the meat in a baking dish, pour a little cold water over it, bake covered in an oven heated to 180-190 °C for 120 minutes, uncovered for another 30 minutes, during baking pour the juices from the fat over the meat several times and baste as necessary

Stir the meat into the baking dish./li>

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Cut the roasted meat into thicker slices and serve, in this case, with steamed spinach and potato dumplings, slightly basted with the juices from the fat.

Potato dumpling preparation:

The day before, boil the potatoes in their skins, peel and mash while still warm

The next day, incorporate the baby grits, salt, and egg into the potatoes and form two rolls

Place in boiling salted water and cook slowly for about 20 minutes
After the dumplings are cooked, carefully lift them up so they don’t stick to the bottom

Remove the cooked dumplings and cut them into slices.

Preparation of spinach:

Pour a little olive oil into a pan, add shallots and finely chopped garlic, let it brown

Add cleaned and rinsed spinach to the base, simmer for a maximum of 5 minutes, then season with salt and pepper (do not baste).

Note:

Photo: Naďa Indruchová

sautéed spinach