Breast of lamb Florentine

250 g Breast of lamb

160 g spinach

40 g tomatoes

75 g tomato sauce

15 g butter

salt

From brisket remove the bones, then the chopper or the back of a knife straighten it and season with salt and pepper. Spinach boiled, fried in butter and cover them with the meat, put on top of halved tomatoes. Meat roll, tie and roast it in the oven, often pouring fat. Add tomato sauce, boil it a few minutes with bacon and filter. Bacon cut into slices and garnish the remaining spinach and potatoes. Served separately sauce.