Five-Spiced Creamed Spinach

1. 1

   In a large saucepan on medium heat, add butter and sweat the onions.

2. 2

   Season with five spice, salt and pepper.

3. 3

   Deglaze with vinegar and add spinach and cream.

4. 4

   Cook on low heat to reduce liquid by 50 percent.

5. 5

   Check for seasoning

6. 6

   PLATING Use a very large platter and place down vegetables first and lamb on top.

7. 7

   Carve lamb and display on the vegetables.

8. 8

   Serve the spinach and jelly in separate bowls.

9. 9

   Wine Recommendation: Cline, Zinfandel, Fulton Road Vineyard, Russian River Valley, 1997

* Per serving · 4 servings · Values may vary.

No additional tips available.