| Lamb with estragon and spinach sauce |
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Preparation time: 10min Cooking time: 30min Serves 4 persons
Ingredients: Directions: - Heat an oven to 190°C. Season the lamb with salt and pepper and fry until it becomes nice and brown - Mix ashberry jam with some water, add garlic and smear the meat with it. Bake for 10-15 min. - Move the lamb onto a warmed dish. Move the juice that appeared during baking to the frying pan. Brown the flour in it. Add nutmeg, soured cream, taragon, spinach and stock and boil. Transfer the sauce into a blender and process well. Pour the sauce over the lamb and serve. You may use boiled baby potatoes and carrots as a garnish. |
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(NC)—For the 3 million Canadians who have diabetes, it can be a challenge to eat right and control blood glucose levels. Those who have recently been diagnosed with the disease must also learn new dietary habits and pay much closer attention to factors like alcohol intake, vegetarianism and the food they eat when they are away from home. Here are a few recommendations that may help you in this regard.