Ingredients
1 1.4kg shoulder of lamb, boned
1 tablespoon olive oil
1 clove garlic, crushed
1 large (200g) potato, chopped
1 large (350g) parsnip, chopped
1 large (200g) onion, chopped
2 teaspoon grated fresh ginger
1 cup dry white wine
1 cup beef stock
1 tablespoon chutney
2 teaspoon plain flour
1/2 cup cream
----SPINACH SEASONING----
30 gm butter
1/2 teaspoon garam masala
1/2 teaspoon ground nutmeg
100 gm flat mushrooms, chop'd fine
1 medium (150g) onion, finely chopped
250 gm frozen spinach, thawed
1 cup (70g) stale breadcrumbs
2 tablespoon chopped fresh basil
1 egg, lightly beaten
Cooking Directions:
Spread spinach seasoning over lamb, roll up, secure with string at 4cm intervals. Rub lamb all over with oil and garlic. Place lamb, potato, parsnip and onion in large pan. Add ginger, wine and stock, simmer, covered, about 30 mins or until lamb is tender, turning lamb occasionally.
Remove lamb from pan, transfer to baking dish. Strain pan juices; reserve juices and vegetables separately. Combine 1 tablespoon pan juices with chutney, spread over lamb. Bake, uncovered, in hot oven about 15 mins or until lamb is glazed and heated through. Reheat reserved juices in pan, stir in blended flour and cream, stir over heat until mixture boils and thickens; return vegetables to sauce. Serve lamb sliced with sauce.
Spinach Seasoning: Heat butter in pan, add spices, mushrooms and onion, cook, stirring, until onion is soft. Squeeze excess juice from spinach, add spinach to onion mixture; stir over heat until moisture is evaporated. Transfer mixture to bowl, stir in breadcrumbs, basil and egg.
Posted by : Sue Rykmans.
From: Carl Berger Date: 05-24-96 (18:23) Winquest Pc (199) Cooking
meats,lamb,veggies
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