Hi, I am Laura. Today, I’m gonna show you how to prepare lamb fillet with mushroom and spinach sauce recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Lamb fillet with mushroom and spinach sauce Recipe
Lamb fillet with mushroom and spinach sauce is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Lamb fillet with mushroom and spinach sauce is something that I have loved my entire life.
To get started with this particular recipe, we must first 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:
- Take 2 tbsp Olive oil
- Make ready 500 grams Lamb neck fillet
- Make ready Sauce
- Take 250 grams Baby spinach leaves
- Prepare 1 small onion
- Prepare 250 grams Chestnut mushrooms, trimmed and halved
- Take 100 grams Button mushrooms, trimmed
- Take 15 grams Butter
- Prepare 300 ml Single cream
- Get 1/2 tsp Paparika
- Prepare 3 tsp
Instructions 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 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.
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