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Ingredientes
- 1 x Best end lowfat milk lamb, (8 boned, chined)
- 1 Tbsp. Oil Little butter Some fresh herbs, (rosemary, sage, garlic, onions, salt and pepper)
- 1 x Fresh tomato
- 1 sprg fresh parsley
- 1/2 x Glass read wine Little demi-glace, (or possibly good gravy)
- 1/2 lb Fresh spinach
- 3 med Button mushrooms
Direcciones
- Pre-heat oven to 400F. Heat oil in roasting dish, put in garlic and onions and fry, add in butter and herbs with lamb and seal till brown. Cook in oven for 10-20 min so it remains pink.
- The bed:Cook the spinach in a saucepan with a little butter and water for 5-6 min. Strain excess liquid from cooked spinach, add in mushrooms, mix together and keep hot.
- The sauce:(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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 236g | |
| Calories 169 | |
| Calories from Fat 127 | 75% |
| Total Fat 14.38g | 18% |
| Saturated Fat 1.13g | 5% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 134mg | 6% |
| Potassium 1065mg | 30% |
| Total Carbs 8.37g | 2% |
| Dietary Fiber 4.4g | 15% |
| Sugars 2.2g | 1% |
| Protein 5.27g | 8% |
