Lamb pizzaiola style | Isa Mazzocchi

Ingredients for 4 people 

• 1 lamb loin
• 200 g white potatoes
• 100 g homemade tomato sauce
• 100 g cleaned and washed spinach
• 30 g fresh oregano
• Salt to taste
• Extra-virgin olive oil
• Pepper to taste

Procedure

For the potatoes

Steam the potatoes; once cooked, sift them through a sieve, whip them in a food mixer with extra virgin olive oil and salt, and keep warm.

To make the tomato sauce

Cook tomato sauce until reduced by half, whip with immersion blender with extra virgin olive oil and withdraw to a cooking bottle.

To make the spinach sauce

Blanch spinach in boiling salted water, blend with immersion blender with three ice cubes, oregano leaves and salt. Strain through a sieve and keep in a cooking bottle.

To prepare the lamb 

Season lamb with coarse salt and pepper; brown in pan over high heat and finish cooking in oven. Allow to rest for 10 minutes.

Dish composition

Serve in individual dishes by placing tomato sauce and spinach sauce on the bottom; add mashed potatoes and cut lamb. Finish with cooking juices and fresh oregano leaves.