Lamb Medallions with Spinach and Limes

For the lamb medallions, parcel the pieces of meat and tie them into two rolls with a thread. Heat 25g of butter and 2 tablespoons of olive oil in a frying pan and sear the lamb rolls on all sides.

Remove the meat from the pan and cut into about 6 slices each. Then sear the lamb slices in the remaining oil and butter for 3 minutes on each side. Season with salt and pepper and then remove from heat.

Clean and wash the spinach. Heat 1 tablespoon of oil and one tablespoon of water in a pot and steam the spinach for 2 minutes. Season with salt and pepper. Put the spinach on a warmed serving dish and place the lamb slices on top.

Mix the meat juices from the pans with the lemon juice and chives and drizzle over the meat. Arrange the lime wedges with the lamb medallions.

Preparation Tip:

If you prefer the spinach to be a little creamier as a garnish for the lamb medallions, you can also puree it and refine it with a little creme fraiche or sour cream.

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