Rosemary Lamb On Creamed Spinach

Succulent lamb, creamy spinach and roasted tomatoes all in less than 30 minutes. Now thats clever cooking!

The ingredient of Rosemary Lamb On Creamed Spinach

• 500g trussed cherry tomatoes
• 1 tablespoon balsamic vinegar
• 1 4 cup 60ml olive oil
• 2 about 600g lamb backstraps eye of loin
• 2 tablespoons coarsely chopped rosemary
• 1 brown onion finely chopped
• 2 garlic cloves crushed
• 500g frozen chopped spinach thawed
• 1 4 cup 60ml thickened cream
• pinch of freshly ground nutmeg

The Instruction of rosemary lamb on creamed spinach

• preheat oven to 160u00b0c place tomatoes on an oven tray and drizzle with vinegar and 1 tablespoonful of oil season with salt and pepper roast in oven for 20 minutes or until tomatoes begin to collapse
• meanwhile combine the lamb rosemary and half the remaining oil in a large bowl and set aside for 10 minutes to develop the flavours
• heat a large frying pan over medium high heat add the lamb and cook for 2 3 minutes each side for medium or until cooked to your liking transfer to a plate and cover with foil set aside for 5 minutes to rest
• meanwhile use your hands to squeeze excess liquid from spinach heat remaining oil in the pan over medium heat add the onion and cook stirring for 5 minutes or until soft add garlic and cook for 1 minute or until aromatic add spinach and cream and cook stirring for 2 minutes or until heated through and cream reduces slightly taste and season with salt and pepper spoon spinach among serving plates top with tomatoes and thickly sliced lamb

Nutritions of Rosemary Lamb On Creamed Spinach

calories: 434 741 calories
calories: 28 grams fat
calories: 9 grams saturated fat
calories: 5 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 38 grams protein
calories: 112 milligrams cholesterol
calories: 135 16 milligrams sodium
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calories: nutritioninformation