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

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*We hope you got benefit from reading it, now let’s go back to lamb fillet with mushroom and spinach sauce recipe. To make lamb fillet with mushroom and spinach sauce you need 11 ingredients and 6 steps. Here is how you achieve it. *

The ingredients needed to make Lamb fillet with mushroom and spinach sauce:
  1. Use 2 tbsp Olive oil
  2. Prepare 500 grams Lamb neck fillet
  3. You need Sauce
  4. You need 250 grams Baby spinach leaves
  5. You need 1 small onion
  6. You need 250 grams Chestnut mushrooms, trimmed and halved
  7. Use 100 grams Button mushrooms, trimmed
  8. Provide 15 grams Butter
  9. Get 300 ml Single cream
  10. Take 1/2 tsp Paparika
  11. Prepare 3 tsp Brandy
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.

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