Lamb loin with parmesan kohlrabi spinach

Ingredients for 2 servings:

• 2 tbsp olive oil
• 2 m.-sized onion(s)
• 2 garlic cloves
• 2 small kohlrabi
• 100 g spinach
• 4 tbsp, heaped Parmesan, freshly grated or, better, coarsely sliced
• 2 lamb salmon(s), approx. 400 – 500 g
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

ketogenic recipe

Heat a little olive oil in a pan. Roughly dice the onions and garlic and fry. Peel the kohlrabi, also cut it into small cubes, and add it. When the kohlrabi begins to soften, add the spinach to the pan, let it wilt, and stir several times until it is translucent. Season with salt and pepper. Sprinkle the Parmesan cheese over it so that it melts slightly. Remove the pan from the heat. Heat a little more oil in a pan and fry the lamb loin on both sides for about 3-4 minutes, depending on thickness and taste. Remove the pan from the heat and let the meat rest for 5 minutes. Then season the meat and serve with the vegetables on plates. Approx. 450 kcal per serving.