Lamb fillet with mushroom and spinach sauce. Trim the lamb fillets and pat dry. Add the crushed peppercorns to the lamb and put back in the refrigerator. Cut the mushrooms up and add some of the sherry to them.
Easy Chicken Breasts with Spinach and Mushrooms are in creamy Parmesan sauce.
Cremini mushrooms in this chicken mushroom spinach combination taste amazing!
They are simply the brown version of the common white cultivated.
You can cook Lamb fillet with mushroom and spinach sauce using 11 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Lamb fillet with mushroom and spinach sauce
- You need 2 tbsp of Olive oil.
- You need 500 grams of Lamb neck fillet.
- It's of Sauce.
- It's 250 grams of Baby spinach leaves.
- Prepare 1 small of onion.
- It's 250 grams of Chestnut mushrooms, trimmed and halved.
- You need 100 grams of Button mushrooms, trimmed.
- You need 15 grams of Butter.
- Prepare 300 ml of Single cream.
- It's 1/2 tsp of Paparika.
- Prepare 3 tsp of Brandy.
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. Pour over the Patak's Rogan Josh Cooking Sauce. Add the mushrooms and korma paste; fry, stirring, for another minute.
Lamb fillet with mushroom and spinach sauce step by step
- 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..
- Reduce the heat and leave to cook gently while making the sauce, turning once..
- Melt the butter with the remaining tbsp of oil in a separate large frying pan..
- 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..
- 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..
- Slice the lamb thickly, arrange on plate and spoon large spoonfuls of the mushroom and spinach sauce over..
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. 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.
