Rub lamb nuts with pepper, put in a marinade of olive oil, juice of one lemon and thyme. Put in the refrigerator for one night with the lid closed.
Remove and drain. Coat a hot frying pan with the marinade oil, roast lamb nuts for 3 to 4 min per side. Cover and roast briefly.
In the meantime, prepare the sauce in a warm water bath: Remove the peel from the garlic and rub it heartily into a round-walled baking dish. Pour in egg yolks, mix with sugar and juice of one lemon. Put in a water bath, gradually pour clear soup and beat until creamy. Season with salt, pepper and finely grated lemon peel.
Serve the lamb with lemon mousse and spinach gnocchi, sprinkle with fine strips of lemon zest.
Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?
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