Hey everyone, I hope you’re having an amazing day today. 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’m gonna make it a bit unique. This is gonna smell and look delicious.
Heat the oil in a large pan over a medium-high heat. Add the mushrooms and korma paste; fry, stirring, for another minute. Add the coconut milk and stock and bring to the boil.
Lamb fillet with mushroom and spinach sauce is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Lamb fillet with mushroom and spinach sauce is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook lamb fillet with mushroom and spinach sauce using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Lamb fillet with mushroom and spinach sauce:
- Get 2 tbsp Olive oil
- Make ready 500 grams Lamb neck fillet
- Get Sauce
- Make ready 250 grams Baby spinach leaves
- Take 1 small onion
- Prepare 250 grams Chestnut mushrooms, trimmed and halved
- Prepare 100 grams Button mushrooms, trimmed
- Take 15 grams Butter
- Get 300 ml Single cream
- Take 1/2 tsp Paparika
- Take 3 tsp Brandy
Although it's a rather time-consuming recipe to prepare, the results Thank you Larkspur for sharing this! I have received many compliments when serving this dish. I don't always serve it with the Chive Butter Sauce trying to. Season the lamb with salt and freshly ground black pepper and insert the rosemary sprigs into the pocket in the fillet.
Steps to make Lamb fillet with mushroom and spinach sauce:
- 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.
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. This mushroom sauce, paired with white fish fillets, is a simple recipe that is ready in minutes— perfect for an easy and quick family meal. The combination of mushrooms, onion, and thyme with sour cream and lemon juice is a scrumptious sauce for the tender and flaky fish. Easy Chicken Breasts with Spinach and Mushrooms are in creamy Parmesan sauce.
So that is going to wrap it up with this exceptional food lamb fillet with mushroom and spinach sauce recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
