750 g prepared spinach (spinach leaves) juice of one lemon
Rinse lamb, dab dry and cut into small cubes. Heat half of the butter, sauté onions in it until translucent, add meat cubes, sprinkle with salt and pepper and roast at high temperature until brown, turning continuously. Add half of the beef broth, steam the meat with the lid closed for about 45 minutes. Rinse and drain the prepared spinach. Boil the remaining clear soup, pour in spinach, steam until tender in about 5 min, drain and collect the vegetable liquid. Coarsely chop the spinach and spread evenly over the cooked meat. Add the remaining butter in flakes and heat again.
Beat the egg yolks until creamy, heat the vegetable liquid and carefully stir into the yolks. Add the juice of one lemon and season the sauce with salt. Pour over the spinach.
Heat the dish for a few minutes (approx. 5 at 180 to 200 °C) in a hot oven until the sauce has set.
Simply white bread with it and what wine or so.
Preparation time 4 hours marinate.
Tip: Did you know that a bowl of spinach covers about 50 percent of the magnesium requirement?
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