Loin of Lamb with Thyme and Spinach

Name: Loin of Lamb with Thyme and Spinach (Longe d’agneau au thym et épinards)
Cuisine: Swiss
Ingredients: 2 loins of lamb, about 550 g (1¼ lb) weight, after boning and trimming well of fat; 30 g (1¼ oz) shallots, finely chopped; 1 clove of garlic, finely chopped; 15 g (½ oz) fresh thyme sprigs; 400 ml (14 fl. oz) lamb stock; 350 g (12 oz) fresh spinach leaves, stalks removed, roughly chopped, blanched and well drained; 50 g (2 oz) fromage blanc; salt and freshly ground pepper; salt and freshly ground pepper; 4 small tomatoes, skinned and seeded, then each cut into 4 diamond shapes, for garnish; 16 tiny sprigs of thyme for garnish

Longe d’agneau au thym et épinards

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

A mousse of broccoli may be served if tender young spinach is not available.

Ingredients

2 loins of lamb, about 550 g (1¼ lb) weight, after boning and trimming well of fat

Europe
Switzerland
France
Main course
Gluten-free

Method

Season the lamb loins with salt and pepper, then sauté them in a non-stick pan for about 6-7 minutes, turning once. Remove from the pan and keep warm.
Add 20g (¾ oz) of the shallots, with the garlic and thyme, to the pan and sauté, stirring all the time, until the shallots are transparent.
Add the lamb stock and reduce, by boiling, to half the quantity.