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.

Reduce the heat and leave to cook gently while making the sauce, turning once.

Melt the butter with the remaining tbsp of oil in a separate large frying pan.

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.

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.

Slice the lamb thickly, arrange on plate and spoon large spoonfuls of the mushroom and spinach sauce over.