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

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, lamb fillet with mushroom and spinach sauce. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Lamb fillet with mushroom and spinach sauce is one of the most favored of recent trending foods in the world. It’s 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 which I’ve loved my whole life.

Rack of Lamb with Spinach and Mushroom Pastries. A highly versatile creamy Mushroom Sauce for steak, chicken, pork chops and other seared proteins. Luxurious yet incredibly simple to make.

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

Add the lamb and keep cooking and stirring until browned. Stir in the tomatoes, tomato purée and a cup of water then bring to a simmer. Serve with rice or Indian breads. Lovely lamb recipes from tender cuts for a summery roast to fast cooking fillets ideal in salads.

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.

Make the Goan vindaloo sauce a day ahead to intensify the flavours and use it as a base with other meats, fish or veg. Adjust the chilli to your taste too. Pot Roast Lamb Leg with Mushroom Sauce Recipe. Lamb Shanks Recipe with Sweet Potato Colcannon. Beef Fillet with Red Wine Jus Recipe.

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