How to Prepare Lamb fillet with mushroom and spinach sauce in 17 Minutes for Young Wife

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

Lamb fillet with mushroom and spinach sauce is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Lamb fillet with mushroom and spinach sauce is something that I have loved my entire life. They are fine and they look fantastic.

The Best Lamb Fillet Recipes on Yummly All I've added here is mushrooms and spinach - which add extra goodness and substance to this tastey dish. Heat the oil in a large pan over a medium-high heat.

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

Ingredients

The ingredients needed to make Lamb fillet with mushroom and spinach sauce:

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

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. Squeeze over the lime juice to taste, stir in the yogurt to marble the sauce and serve with steamed rice. The saddle of lamb comprises three different cuts: the loin, the fillet and the flank.

Instructions

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.

This works particularly well with a lamb fillet (backstrap) as it is one of the better cuts of lamb and comes out so juicy and tender. I marinated my lamb in the morning before work and cooked it in the evening, it is better if you can marinate at least a few hours to allow the flavours to come through. Season the lamb with salt and freshly ground black pepper and insert the rosemary sprigs into the pocket in the fillet. Heat an ovenproof frying Carve the lamb into thick slices at an angle and place on top of the vegetables. Spoon the sauce vierge over the lamb and top with a small handful of rocket.

So that’s going to wrap it up with this special food lamb fillet with mushroom and spinach sauce recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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