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

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lamb fillet with mushroom and spinach sauce. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Lamb fillet with mushroom and spinach sauce is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Lamb fillet with mushroom and spinach sauce is something that I’ve loved my whole life. They’re fine and they look wonderful.

Lamb fillet is a lean cut of lamb with no excess fat. Unlike Friuli lamb stew , lamb in lemon sauce and other slow cooking classics, the meat is so tender it does not require a lot of cooking, and the rich creamy relish underlines the nature of lamb fillet with mushroom and tarragon sauce as a treat for a special occasion. Try this lamb tenderloin recipe with mushrooms, onions, arugula, and spinach.

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

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

Add the remaining sherry and chopped rosemary. Preheat pan and when hot add lamb fillets and brown on all sides. LAMB FILLETS ON A BED OF NUTMEG SPINACH.. mould with the lamb cut on a angle on top and put the sauce round the outside. Heat oil in a large. medium heat.

Steps 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 spinach to the oil, sauté until. well. Place the saddle of lamb on a chopping board, skin side down, season on both sides, place fat side down. In a large bowl mix together the spinach, mushroom mixture and soft cheese. Spread over the surface of the saddle, roll up and tie with butcher's string to secure. Cook the mezzalunas in boiling salted water, until they float, drain and toss in a little butter.

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