Instructions: Marinate loin of lamb for 1 hour with 1/2 the sage, oil and pepper.

In a large, heat a little oil, when very hot put in the loin of lamb. Turn over after one minute and put the lot in a moderate oven for about 10 minutes (depending on the size of the loin). Remove from oven and pan and let the meat rest in a warm spot for at least 10 minutes (this is absolutely essential).

Meanwhile, wash spinach and sage leaves, cut coarsely and put in a saucepan with the cream, salt and pepper. Bring it to the boil for two minutes, then put the lot through a vitamizer until well pureed and creamy. Return to saucepan and at the last minute add the lemon juice.

Cut the loin in medallions and lay them around plate. Pour the sauce over evenly.

Serve with grilled tomatoes and fried eggplant.

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