Recipe: Lamb with Apricot and Wilted Spinach
Dinner was delicious! The lamb was not the star of the show, in part because I slightly overcooked it, but also in part because the sauce was so fabulous. I've suggested protobella mushrooms as a vegetarian substitution, but you could leave out a substitute entirely. The apricot-wine-spinach mixture stands on its own!
Lamb with Apricot and Wilted Spinach
3/4 lb. cubed lamb (Veg. option: portobella mushrooms, or omit)
1 tsp dried marjoram
1/2 tsp dried sage
1 tsp dried oregano
salt + fresh-ground pepper to taste
2 tbsp. olive oil
2 apricots, washed and chopped (peel or don't; your preference)
1/4 c white wine
2-3 oz. fresh baby spinach
Pre-season lamb (or mushroom) with herbs, salt, and pepper, and allow to absorb rub for at least 10 minutes. Over medium heat, gently cook lamb in olive oil. When half-cooked, add apricot cubes and wine. Cook another few minutes, until wine is starting to thicken from fruit pectin. Fold in spinach and cook until just wilted. Serve over pasta.
Notes
Lamb is a forgiving meat with regard to slight overcooking, but it is better to err on the side of rare rather than overcooked.
Spinach is not forgiving when it comes to overcooking. Barely wilting the leaves retains the sweet flavor of the raw vegetable; overcooking brings out the sour and bitter flavors disliked by many.
Lamb with Apricot and Wilted Spinach
3/4 lb. cubed lamb (Veg. option: portobella mushrooms, or omit)
1 tsp dried marjoram
1/2 tsp dried sage
1 tsp dried oregano
salt + fresh-ground pepper to taste
2 tbsp. olive oil
2 apricots, washed and chopped (peel or don't; your preference)
1/4 c white wine
2-3 oz. fresh baby spinach
Pre-season lamb (or mushroom) with herbs, salt, and pepper, and allow to absorb rub for at least 10 minutes. Over medium heat, gently cook lamb in olive oil. When half-cooked, add apricot cubes and wine. Cook another few minutes, until wine is starting to thicken from fruit pectin. Fold in spinach and cook until just wilted. Serve over pasta.
Notes
Lamb is a forgiving meat with regard to slight overcooking, but it is better to err on the side of rare rather than overcooked.
Spinach is not forgiving when it comes to overcooking. Barely wilting the leaves retains the sweet flavor of the raw vegetable; overcooking brings out the sour and bitter flavors disliked by many.