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

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, lamb fillet with mushroom and spinach sauce. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Lamb chop recipe with mushrooms and a little garlic, along with green onions and beef broth. This is an easy skillet lamb chop recipe. Place the saute mushrooms, onions and lamb fillets and toss together, check the seasoning.

Lamb fillet with mushroom and spinach sauce is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Lamb fillet with mushroom and spinach sauce is something that I’ve loved my entire life.

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

The lamb meat is super tender and the spinach is cooked down into a thick and flavorful sauce! Venison on Black Rice Pilaf with Cumberland Sauce. Ricotta and Spinach Ravioli with Saffron Burnt Butter. Crispy Skin Snapper with Potato Mash Beef Fillet with Mushroom Gratin and Capsicum Purée.

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.

The Best Lamb Fillet Recipes on Yummly Polenta "makis" With Lamb, Prosciutto, And Dried Fruit, Lamb Fillet With Rosemary Hasselback Potatoes And Spring Onion Sour Cream, Moroccan Lamb Fillet (backstrap). Add spinach and cook until spinach is wilted and liquid has evaporated. 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.

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