Lamb fillet with mushroom and spinach sauce
Easy and delicious!
Cooking Instructions
- 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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