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Рецепт Medallions D'agneau De Lait Aux Epinards Et Champignons
by Global Cookbook

Medallions D'agneau De Lait Aux Epinards Et Champignons
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Ингредиенты

  • 1 x Best end lowfat milk lamb, (8 boned, chined)
  • 1 Tbsp. Oil Little butter Some fresh herbs, (rosemary, sage, garlic, onions, salt and pepper)
  • 1 x Fresh tomato
  • 1 sprg fresh parsley
  • 1/2 x Glass read wine Little demi-glace, (or possibly good gravy)
  • 1/2 lb Fresh spinach
  • 3 med Button mushrooms

Инструкции

  1. Pre-heat oven to 400F. Heat oil in roasting dish, put in garlic and onions and fry, add in butter and herbs with lamb and seal till brown. Cook in oven for 10-20 min so it remains pink.
  2. The bed:Cook the spinach in a saucepan with a little butter and water for 5-6 min. Strain excess liquid from cooked spinach, add in mushrooms, mix together and keep hot.
  3. The sauce:(4 mins - this needs to be done last as you need the cooking juices.) In a small saucepan reduce half a glass of red wine. Remove cooked lamb and pour all cooking juices through a sieve into saucepan with the wine.