Honeyed Roast Lamb with Spinach and Pine Nuts

Honeyed Roast Lamb with Spinach and Pine Nuts
Honeyed Roast Lamb with Spinach and Pine Nuts This roast lamb recipe hails from popular establishment Enrique Becerra in Seville, where the lamb is sliced to order and then heated up in a skillet, with an aromatic and indulgent sauce composed of wine and honey. See the recipe for Honeyed Roast Lamb with Spinach and Pine Nuts »Javier Salas

(Cordero Asado a la Miel Relleno de Espinacas y Piñones) At Enrique Becerra in Seville, the lamb is sliced to order and heated with the sauce in a skillet.