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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, lamb fillet with mushroom and spinach sauce. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Lamb fillet with mushroom and spinach sauce is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Lamb fillet with mushroom and spinach sauce is something which I’ve loved my entire life. They are fine and they look fantastic.

Lamb fillet with mushroom and spinach sauce. Olive oil•Lamb neck fillet•Baby spinach leaves•onion•Chestnut mushrooms, trimmed and halved•Button mushrooms, trimmed•Butter•Single cream. Slice the lamb thickly, arrange on plate and spoon large spoonfuls of the mushroom and spinach sauce over. John Skotidas, head chef from Notting Hill Greek restaurant, Mazi, creates his TeMana Lamb competition winning dish.

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 cook 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. Make ready 250 grams Baby spinach leaves
  5. Make ready 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. Take 3 tsp Brandy

Rinse the lamb fillets, pat dry, and season with salt and pepper to taste. Heat the remaining oil in a the same skillet the lamb was in. Add the chanterelles and cook until golden. Remove the mushrooms and set aside.

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 the chanterelles and cook until golden. Remove the mushrooms and set aside. Roasted Pork Fillet with Berry Sauce. Raspberry, Bresaola and Goats Cheese Summer Salad. Buckwheat with Mushrooms, Spinach and Miso.

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