Serves 4-6
Ingredients:
750 gr saddle of lamb
2 large carrots, diced
2 large potatoes, peeled and diced
Salt, water
100 gr butter / 5 tbsps
Salt and pepper
½ bunch spinach, trimmed and chopped
1 tsp salt
½ tsp nutmeg
12 spring onions, trimmed to bulbs only
125 gr button mushrooms
1. Have your butcher cut the saddle into 4 slices.
2. Cook carrots and potatoes together in a pan of salted water until soft, drain well, and mash to a puree, add 2 tsps butter, salt and pepper and mix well, cover and keep warm.
3. Wash the spinach in a colander, shake of excess water and place in a pan with 1 tsps salt, cover and cook for ±7 minutes, or until limp, drain well and add 2 tsps butter, salt, pepper and nutmeg, stir, cover and keep warm.
4. Meanwhile, melt 2 tbsps butter in a large pan, add lamb and cook over moderate heat for ±10 minutes to brown on each side. Reduce heat, cover and cook a further ±20 minutes or until tender, then lift out to a dish and keep warm.
5. Melt remaining butter in a pan, add spring onions and sauté over moderate heat until golden brown, lift out and place with the lamb. To pan juices add mushrooms and sauté ±6 minutes, remove and place beside the meat, then serve with spinach and potato-carrot puree.
Ingredients:
750 gr saddle of lamb
2 large carrots, diced
2 large potatoes, peeled and diced
Salt, water
100 gr butter / 5 tbsps
Salt and pepper
½ bunch spinach, trimmed and chopped
1 tsp salt
½ tsp nutmeg
12 spring onions, trimmed to bulbs only
125 gr button mushrooms
1. Have your butcher cut the saddle into 4 slices.
2. Cook carrots and potatoes together in a pan of salted water until soft, drain well, and mash to a puree, add 2 tsps butter, salt and pepper and mix well, cover and keep warm.
3. Wash the spinach in a colander, shake of excess water and place in a pan with 1 tsps salt, cover and cook for ±7 minutes, or until limp, drain well and add 2 tsps butter, salt, pepper and nutmeg, stir, cover and keep warm.
4. Meanwhile, melt 2 tbsps butter in a large pan, add lamb and cook over moderate heat for ±10 minutes to brown on each side. Reduce heat, cover and cook a further ±20 minutes or until tender, then lift out to a dish and keep warm.
5. Melt remaining butter in a pan, add spring onions and sauté over moderate heat until golden brown, lift out and place with the lamb. To pan juices add mushrooms and sauté ±6 minutes, remove and place beside the meat, then serve with spinach and potato-carrot puree.
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