Roast rabbit, spinach, lentils and a mustard butter
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 125 | grams | Softened butter; (4 1/2oz) |
| 125 | grams | Mascarpone; (4 1/2oz) |
| 1 | tablespoon | Dijon mustard |
| 2 | tablespoons | Grain mustard |
| 1 | Clove garlic | |
| Grated zest of half a lemon | ||
| Olive oil | ||
| 2 | Rabbit legs | |
| 1 | Saddle of rabbit split in two | |
| 2 | tablespoons | Chopped shallot |
| 250 | grams | Washed spinach; (9oz) |
| 150 | grams | Cooked castlelucchio lentils; (5 1/2oz) |
Directions
Preheat the oven to 180øC/350øF/gas mark 4.
In a bowl combine the first 6 ingredients along wtih a seasoning of salt and pepper and set aside.
Take an oven proof frying pan, heat up a little olive oil, season the rabbit and fry the pieces so as to brown them all over, transfer to the oven and cook for about 10 minutes, remove and keep warm.
Heat a little more oil in the saucepan, add the shallot and cook for 2 minutes, then add the spinach and lentils, stir until the spinach cooks.
Season and remove from the heat.
Drain the spinach mixture of any excess liquid and divide onto two plates.
Place the rabbit on top and finally place a generous spoonful of the butter on the rabbit and serve.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.