Lamb fillet with mushroom and spinach sauce
Lamb fillet with mushroom and spinach sauce

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, lamb fillet with mushroom and spinach sauce. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Lamb fillet with mushroom and spinach sauce is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Lamb fillet with mushroom and spinach sauce is something that I’ve loved my entire life. They’re nice and they look fantastic.

Here you´ll find a great recipe for delicious medium hot Icelandic Lamb curry with mushroom and spinach served with rice of your choosing. Rack of Lamb with Spinach and Mushroom Pastries. The Best Lamb Fillet Recipes on Yummly Hoisin Lamb Fillet With Green Beans And Walnut Salad, Polenta Grilled Lamb FilletCuisine Fiend. plum sauce, lamb fillet, mint, olive oil, honey, rosemary, salt and ground olive oil, lamb fillets, rosemary leaves, garlic, lemon.

To begin with this recipe, we must first prepare a few ingredients. You can have lamb fillet with mushroom and spinach sauce using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Lamb fillet with mushroom and spinach sauce:
  1. Take 2 tbsp Olive oil
  2. Make ready 500 grams Lamb neck fillet
  3. Take Sauce
  4. Take 250 grams Baby spinach leaves
  5. Prepare 1 small onion
  6. Prepare 250 grams Chestnut mushrooms, trimmed and halved
  7. Prepare 100 grams Button mushrooms, trimmed
  8. Prepare 15 grams Butter
  9. Take 300 ml Single cream
  10. Prepare 1/2 tsp Paparika
  11. Prepare 3 tsp Brandy

They are simply the brown version of the common white cultivated mushroom. Pour over the Patak's Rogan Josh Cooking Sauce. Add the spinach and mushrooms to the lamb puree. Cook a small teaspoon so that you can check and adjust the seasoning.

Instructions to make Lamb fillet with mushroom and spinach sauce:
  1. Heat 1tbsp oil in large frying pan. Cook the lamb over high heat. Turning frequently for 1-2 mins until browned and sealed all over.
  2. Reduce the heat and leave to cook gently while making the sauce, turning once.
  3. Melt the butter with the remaining tbsp of oil in a separate large frying pan.
  4. Cook the mushrooms and onion over high heat, stirring frequently for 5 mins. Add the paparika and cook, stirring for 1 min. Add the brandy and cook for a few secs until it has evaporatwd, then remove from the heat and add cream and spinach.
  5. Return the pan to the heat, toss and cook for 3-4 mins over a gentle heat until the spinach has wilted and the sauce is hot.
  6. Slice the lamb thickly, arrange on plate and spoon large spoonfuls of the mushroom and spinach sauce over.

Add the spinach and mushrooms to the lamb puree. Cook a small teaspoon so that you can check and adjust the seasoning. Gordon Ramsay Finished Lamb Roast With Mushroom and Spinach Stuffing Recipe. Add the mushrooms and the shallots and cook until golden brown and tender, about five minutes. Transfer the gorgonzola mixture to the frying pan with mushrooms and shallots.

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