Lamb with Fennel and Red Wine Spinach

cut and sauté in olive oil, lemon zest and garlic. Extinguish with balsamic vinegar and red wine, season and season with honey.

Remove the lamb fillets from the frying pan, reduce the sauce further with red wine and add butter. Clean the oyster mushrooms and sauté with salami. Cut the fennel, blanch it and then toss it in butter and chives.

For the spinach, put on red wine and sugar, season with salt and pepper, reduce, add the washed spinach and later pull to the side.

Arrange everything on a flat plate.

For this, our wine expert recommends a Rosso del Salento Alberelo from Puglia, Italy.

Our tip: Fresh chives are clearly more aromatic than dried ones!

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