Piece of Lamb Kidney with Spinach Rouge

For the marinade, mix well oil and all ingredients up to and including pepper. Brush lamb kidneys with it, marinate with closed lid in the refrigerator for about 1 hour. Remove meat from refrigerator about half an hour before roasting. Preheat stove to 60 °C.

Preheat plate and griddle. Heat oil in a frying pan until hot. Reduce temperature slightly, roast meat on both sides for about 2 1/2 min each. Remove meat, season with salt. Keep warm. Dab up drippings with kitchen roll.

Sauce: Pour cognac and wine into same roasting pan, dissolve drippings. Simmer liquid until reduced by half. Stir in mustard and sauce half cream, bring to a boil, reduce temperature. Simmer at low temperature for about 2 min, season.

Spinach: warm the oil. Roast pine nuts and garlic, turning until crisp, drain on paper towel, set aside. Steam tomatoes in the same frying pan. Add spinach, steam with lid on for approx. 2 min. Add garlic and pine nuts, season.

Dressing: Cut meat diagonally to the grain, arrange on hot plates with sauce and spinach.

Serve with: Pasta

Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?

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