Shoulder of Lamb Roasted with Herbs, Young Spinach and Cream Garlic

Add fresh kitchen herbs and the garlic bulb cut in half, roast for about 30 minutes. Add the root vegetables and fry until they have taken color. Add paradeis pulp, extinguish with red wine. Then roast for another 1 hour. The meat should be juicy and easily detach from the bone.

For the spinach: in a sauté pan with as large a bottom as possible, brown the butter, then drop in the washed and well drained spinach leaves (with the pan covered). Mix briefly so that spinach cooks as evenly as possible. Add the cream, briefly roll gently, then season with salt, pepper and freshly grated Muskt.

For the creamed garlic: briefly sauté peeled garlic cloves in butter (it must not take color), extinguish with white wine, simmer briefly with the lid closed and refine with a small amount of cream at the end.

Cut the lamb shoulder into pieces and serve with young spinach and creamed garlic.

As an additional dish, new potatoes taste exceptionally good with it: Just rinse, halve, boil in strong salted water, drain and finish with a tiny bit of butter and cream. Sprinkle with finely chopped wild garlic.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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