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.