Seared loin of lamb with herb mash and forest mushrooms
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cannon of lamb; (taken from the best | |
| ; end) | ||
| 150 | millilitres | Lamb gravy |
| 100 | grams | Mixed wild mushrooms |
| 3 | larges | Baking potatoes |
| 80 | grams | French beans |
| 125 | millilitres | White wine |
| 20 | grams | Mixed soft herbs; (ie parsley, chives, |
| ; tarragon) | ||
| 1 | Clove garlic; crushed | |
| 125 | millilitres | Milk |
| 25 | grams | Butter |
| Olive oil | ||
| Seasoning | ||
Directions
Boil the potatoes and drain well before mashing. Add the butter and enough milk to make the mash light and fluffy. Season to taste and add the herbs just before serving.
Seal the lamb in a hot pan, colouring all surfaces, then cook in medium-hot oven until pink (approximately 6 minutes).
Saut‚ the mushrooms in a pan with the garlic until soft, then add the white wine and reduce by ¾. Add your lamb gravy, bring to the boil, adjust the seasoning and consistency.
Rest meat for 2 minutes, then slice each cannon into 6 pieces (3 per person).
To serve, place mash in centre of the plate, put lamb around the mash and then sauce over the top. Garnish with a few French beans.
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Carlton Food Network
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