Ingredients:
500 grms boneless lamb fillet
Olive oil, as required
2 1/2 cup breadcrumb from bread with crust
1/2 cup melted butter
Salt & Pepper to taste
10 fresh Spinach leaves
A pinch of ground nutmeg
Method:
Cut the lamb into six portions. With a steak hammer bet each piece and flatten into a thin scallop. Keep aside. Cook Spinach in a large pot of boiling salted water until wilted for about 30 seconds. Drain and cool. Next squeeze the spinach dry, chope finely and place in a bowl. Add nutmeg. If you wish you may add 1/2 cup of mascarpone and half cup cream cheese to it. Season. Heat the oven to 450 degres F. Brush the baking sheet with olive oil. Sprinkle each scallop with salt and pepper.
Mix bread crumb and melted butter. Top each scallop with bread crumb mixture and spinach mixture. Transfer the scallops to a baking sheet. Bake for 12 minutes. Transfer to plates and serve.
