extra virgin olive oil,
pieces of lamb,
PROCEDURE: Roast oil, garlic, rosemary, salt and pepper. When these ingredients are roasted, the lamb pieces are added, cooking them not completely. In the pan where the sauce was made, put the boiled spinach and let it flavor. Add tomato, water as needed and leave it all to taste. Finally the lamb pieces are added to the spinach and left to flavor until cooked.
Recipe to combine with a bottle of Brunello di Montalcino Beatesca.