Creamed Spinach with Lamb and Roasted Garlic

• Gluten free

• Meat

  • 1 lb Ground lamb

• Produce

  • 1/4 cup Garlic, Roasted
  • 1 tbsp Oregano, dried
  • 4 Shallots
  • 2 1/2 lb Spinach, fresh
  • 3 sprigs Thyme, fresh leaves

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 Black pepper, Cracked
  • 1 Kosher salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Butter
  • 2 cups Heavy cream
  • 1/4 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1 cup White wine, dry

Found on keviniscooking.com

Description

Ingredients

• 2 tbsp butter
• 3 tbsp extra-virgin olive oil
• 2 ½ lb fresh trimmed spinach
• 4-6 shallots, finely chopped
• ¼ cup roasted garlic, mashed (2 heads of garlic)
• 1 cup dry white wine
• 2 cups heavy cream
• 1 lb ground lamb
• 1 tbsp dried oregano
• 3 sprigs fresh thyme leaves
• ¼ cup shredded parmesan cheese
• 2 eggs
• kosher salt
• cracked black pepper

Directions

• Preheat the oven to 425º.
• In a large stock pot, melt 1 tablespoons of the butter in 1 tablespoon of olive oil. Add the spinach and cook over high heat, stirring occasionally, until all has wilted, about 5-7 minutes. Transfer to a strainer set over a large bowl to drain. Allow the spinach to cool, squeeze out excess water.
• In same pan melt remaining 1 tablespoons of butter in the remaining 1 tablespoon of olive oil. Add roasted, mashed garlic, shallots and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the white wine and cook, stirring, about 3 more minutes. Add the heavy cream and bring to a boil. Simmer over medium heat, stirring occasionally, until reduced by half, about 8 minutes. Pour into a measuring bowl, set aside and allow to cool.
• In the pan add 1 tablespoon of olive oil and brown the lamb with thyme, oregano and season with kosher salt. Once browned, drain on paper towel and allow to cool.
• In a large bowl add the cooled spinach, browned lamb, parmesan cheese and eggs. Mix by hand to incorporate.
• Scrape the mixture into an oiled baking dish and pour the cream sauce over. Top with a little more shredded parmesan cheese and bake for 15 minutes, until bubbling and the sauce is thickened and top is browned. Let stand for 5 minutes before serving.