Leg of lamb with spinach and lemon sauce

Ingredients for 4 servings:

• 750 g leg of lamb
• 30 g butter
• 1 clove(s) garlic
• ¼ liter of water
• 1 kg spinach
• 20 g butter
• 10 g flour
• 2 tbsp lemon juice
• 2 egg yolks
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 40 minutes

Dice the meat. Sauté the garlic in the butter. Add the meat and brown. Then season lightly with pepper and salt. Gradually add 1/4 liter of water. Braise the meat for approximately 1 hour and 20 minutes. Add the spinach and cook uncovered for 10 minutes. Drain the meat juices and reserve them for the sauce. Melt the 20g butter in a small saucepan and sauté the flour. Deglaze with the meat juices and bring to a boil briefly. Season the sauce with lemon juice, salt, and pepper, and thicken with egg yolk. Pour the sauce over the spinach and meat before serving.