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

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, lamb fillet with mushroom and spinach sauce. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Lamb fillet with mushroom and spinach sauce is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Lamb fillet with mushroom and spinach sauce is something which I have loved my whole life.

Heat the sauce through and arrange the lamb fillet with mushroom and tarragon sauce on a serving plate. The Best Lamb Fillet Recipes on Yummly Lamb chop recipe with mushrooms and a little garlic, along with green onions and beef broth.

To get started with this particular 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 that.

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

Taste and add salt or season salt to taste IF NEEDED. Sauce: In a small sauce pan Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Melt a knob of butter in a frying pan. Place the saute mushrooms, onions and lamb fillets and toss together, check the seasoning.

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.

To assemble the mushroom tarts, butter the filo sheets and sprinkle lemon pepper between each sheet. Place a field mushroom in the centre of three layers of filo and spoon the lamb fillet mixture evenly. A quick sauté of mushrooms and spinach turn a salmon fillet into an easy one-pan meal. Remove the skillet from the heat and stir in the spinach until wilted. Transfer to a bowl and cover with foil to Rolling the lamb around the filling means you get some of those bright flavors in just about every bite.

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