Yield: 1 servings
|1 \N||Best end milk lamb; (8 boned, chined)|
|\N \N||Little butter|
|\N \N||Some fresh herbs; (rosemary, sage,|
|\N \N||; garlic, onions,|
|\N \N||; salt and pepper)|
|1 \N||Fresh tomato|
|1 \N||Sprig fresh parsley|
|½ \N||Glass read wine|
|\N \N||Little demi-glace; (or good gravy)|
|½ pounds||Fresh spinach|
|3 mediums||Button mushrooms|
FOR THE BED
Pre-heat oven to 400F. Heat oil in roasting dish, put in garlic and onions and fry, add butter and herbs with lamb and seal until brown. Cook in oven for 10-20 minutes so it remains pink.
Cook the spinach in a saucepan with a little butter and water for 5-6 minutes. Strain excess liquid from cooked spinach, add mushrooms, mix together and keep warm.
(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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.