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

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, lamb fillet with mushroom and spinach sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

The Best Lamb Fillet Recipes on Yummly Add the coconut milk and stock and bring to the boil. Add the spinach and stir over the heat for a minute or two until it has wilted.

Lamb fillet with mushroom and spinach sauce is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Lamb fillet with mushroom and spinach sauce is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. 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. Make ready 2 tbsp Olive oil
  2. Get 500 grams Lamb neck fillet
  3. Prepare Sauce
  4. Make ready 250 grams Baby spinach leaves
  5. Take 1 small onion
  6. Prepare 250 grams Chestnut mushrooms, trimmed and halved
  7. Take 100 grams Button mushrooms, trimmed
  8. Prepare 15 grams Butter
  9. Take 300 ml Single cream
  10. Prepare 1/2 tsp Paparika
  11. Make ready 3 tsp Brandy

Carve the lamb and stir any roasting juices into the mushroom sauce. Serve with the sauce and the Bubble and squeak cakes (click here for the recipe). The rich mushroom sauce can be made ahead and simply reheated. Season the lamb with salt and freshly ground black pepper and insert the rosemary sprigs into the pocket in the fillet.

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.

Heat an ovenproof frying Carve the lamb into thick slices at an angle and place on top of the vegetables. The saddle of lamb comprises three different cuts: the loin, the fillet and the flank. Easy Chicken Breasts with Spinach and Mushrooms are in creamy Parmesan sauce. Cremini mushrooms in this chicken mushroom spinach combination taste amazing! Add the Asian greens, cooked noodles, oyster sauce and soy sauce.

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