Funky Lamb Con Funghi (HHTV)
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Full recipe follows:
Lamb Con Funghi
serves 2
10oz (280g) lamb fillet/backstrap
1 clove garlic, crushed
1 tbs oregano, chopped
1-2 tsp olive oil
2 shallots, sliced
2 tbs dried porcini mushrooms, soaked in 1/3 cup boiling water
1 cup mixed mushrooms, sliced
2 tbs vermouth or white wine
2 tsp dijon mustard
1 tsp butter
2 tbs (40g) Mascarpone Cheese
Steamed asparagus or brocolli to garnish.
Preheat oven to 180ºC/350ºF
Coat the lamb in garlic and oregano and use your hands to rub on the olive oil.
Preheat an oven safe skillet and add in the lamb and shallots. Sear the lamb on both sides. This should take about 1 minute each side or until color appears.
Transfer the skillet to the oven and cook for 5–10 minutes depending on the thickness of the meat and how well you like your lamb done.
Meanwhile remove the porcini mushrooms from the soaking liquid and slice finely.
Remove the skillet from the oven and return to a low heat. Remove the meat to a warm plate and cover with foil to rest for 5–10 minutes, the meat should look 3/4 done.
Cook asparagus or broccoli as desired.
Deglaze the pan by adding the vermouth and scraping up any baked on bits. Add in the liquid from the porcinis (and demi glaze if available) and bring to a rapid simmer.
Add in all the mushrooms and cook until soft.
Stir in half the butter, mustard and mascarpone and warm through along with any juice from the resting meat. Slice meat if desired and toss through the sauce to coat.
Add remaining butter to asparagus or broccoli.
Place half the asparagus or broccoli on each plate, top with meat and spoon on sauce.
Michelle has always loved to cook, eat and share food with friends. Now she's here to share her healthy recipes with you and hopefully inspire you to create some of your own.