Lamb medallions with spinach

Name: lamb medallions with spinach
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 teaspoons paprika mild; 1 teaspoon cinnamon; 1 teaspoon black pepper freshly ground; 4 lamb medallions; 50 g butter; 1 pot meat fond 380 ml; 2 toes garlic in slices; 2 bags Spinach a 300 g; nutmeg

A tasty Dutch recipe. The main course contains the following ingredients: meat, paprika (mild), cinnamon, black pepper (freshly ground), lamb medallions, butter, beef stock (380 ml), garlic (sliced), cooked spinach (a 300 g) and nutmeg.

Ingredients

Directions

Mix the paprika with the cinnamon, the pepper and 1 teaspoon of salt and rub in the lamb medallions.
Let the meat marinate for 30 minutes and come to room temperature.
Heat 25 g butter in a frying pan until the foam dries.
Fry the medallions over a high heat for about 8 minutes, turning them halfway.
Lay the meat aside and keep it warm under aluminum foil.
Stir the beef stock through the shortening and reduce to a gravy for 10-15 minutes on a high heat.
Heat the rest of the butter in a skillet, fry the garlic golden yellow and scoop on a plate.
Add the spinach to the shortening and fry until the leaves shrink.
Let the spinach drain in a colander.
Put the spinach back in the pan and pour the garlic through.
Season with salt, pepper and nutmeg.
Serve the medallions in the gravy with the spinach.
Spoon some apple onion compote (see tip) next to it.
Tasty with beans, potato turrets or baked potatoes and butter lettuce with oil and vinegar..