Braised Lamb Steak with Spinach

For the braised lamb steak with spinach, soak the porcini mushrooms in water. Wash the lamb steak with cold water, dry well, season with salt and pepper.

Heat three tablespoons of oil in a large frying pan until the lamb is golden brown all over. Place in a large roasting pan.

Strain the porcini mushrooms with the soaking water, collect the liquid and reduce by half in a pan. Pour over the lamb in the roasting pan. Sauté uncovered in the heated oven on the 2nd rack from the bottom at 200 °C.

Peel the onions. Cut the garlic bulbs with peel in half diagonally. After 30 min. cooking time add garlic and onions with juniper berries, bay leaves, cloves, porcini mushrooms and thyme to the stilts and steam open for another 1 1/2 hrs. Keep pouring the stock over the stilts.

Meanwhile, boil the potatoes in salted water until soft, rinse with cold water and peel.

15 minutes before the stilts are done, heat the remaining olive oil in a heavy frying pan and fry the potatoes in it until brown (this takes about 20-30 minutes). Season with salt and pepper.

Clean and rinse the spinach.

At the end of the cooking time, take out the stilts and the garlic bulbs and keep them warm in the switched-off oven. Remove the thyme and bay leaves. Remove the drippings from the bottom and sides of the roaster with a brush, pour the cooking liquid into a saucepan, bring to a boil and season with salt and pepper.

The spinach

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