Lamb with Creamy Spinach

Name: Lamb with Creamy Spinach (Pečené jehněčí maso/Pečené jahňacie mäso)
Cuisine: Slovakian
Ingredients: 5 ml/1 tsp fresh chopped chives; 5 ml/1 tsp chopped stinging nettle leaves (optional); 10 ml/2 tsp ground coriander; 600 g/1 lb 5 oz boned leg of lamb; 1 spring onion (scallion), chopped; 1 spring onion (scallion), chopped; potato dumplings or boiled potatoes, to serve; potato dumplings or boiled potatoes, to serve; 15 g/½ oz/1 tbsp butter; 60 ml/4 tbsp vegetable oil; 1 onion, peeled and finely chopped; 500 g/1¼ lb frozen chopped spinach; 500 ml/17 fl oz/2¼ cups stock; 30 ml/2 tbsp plain (all-purpose) flour; 20 ml/4 tsp milk; 5 garlic cloves, peeled and crushed; 200 ml/7 fl oz/scant 1 cup double (heavy) cream; salt and ground black pepper; salt and ground black pepper

Pečené jehněčí maso/Pečené jahňacie mäso

Preparation info

Serves
4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

Spinach is a frequent accompaniment to sweet-flavoured lamb, which is traditionally cooked at Easter and other special occasions. This recipe uses herbs and the optional addition of stinging nettles, an easy-to-gather ingredient that sometimes appears in Czech and Slovak stuffings, salads, meat roasts and tea infusions.

Ingredients

5 ml/1 tsp fresh chopped chives
5 ml/1

Europe
Spain
Slovakia
Czech Republic
Eastern Europe
Easter

Method

Preheat the oven to 230°C/450°F/Gas 8. Mix together the chives, stinging nettles, if using, coriander, garlic, salt, pepper and butter. Rub this seasoned butter all over the lamb, put into a roasting pan, cover with foil and leave to rest for 1 hour.
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