Meals and Courses

Lamb Fillet with Mushroom and Spinach Sauce

cook 20 mins
  • 2 tablespoons olive oil
  • 2 lamb neck fillet pieces, about 250 g (8 oz) each
  • 15 g (1/2 oz) butter
  • 250 g (8 oz) chestnut mushrooms, trimmed and halved
  • 100 g (3 1/2 oz) button mushrooms, trimmed
  • 1 small onion, finely chopped
  • 1/2 teaspoon ground paprika
  • 3 tablespoons brandy
  • 300 ml (1/2 pint) single cream
  • 250 g (8 oz) baby spinach leaves
  • Heat 1 tablespoon of the oil in large, heavy-based frying pan and cook the lamb over a high heat, turning frequently, for 1–2 minutes 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 tablespoon of oil in a separate large, heavy-based frying pan and cook the mushrooms and onion over a high heat, stirring frequently, for 5 minutes. Add the paprika and cook, stirring, for 1 minute. Add the brandy and cook for a few seconds until the alcohol has evaporated, then remove from the heat and add the cream and spinach.
  • Return the pan to the heat, toss and cook for 3–4 minutes over a gentle heat until the spinach has wilted and the sauce is hot.
  • Slice the lamb thickly, arrange on warmed serving plates and spoon large spoonfuls of the mushroom and spinach sauce over.
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