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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy French Food networ, Food4 4 Servings

INGREDIENTS

2 Cannon of lamb, taken from
the best
end
150 Lamb gravy
100 g Mixed wild mushrooms
3 Baking potatoes
80 g French beans
125 White wine
20 g Mixed soft herbs, ie
parsley chives
tarragon
1 Clove garlic, crushed
125 Milk
25 g Butter
Olive oil
Seasoning

INSTRUCTIONS

Boil the potatoes and drain well before mashing. Add the butter and
enough milk to make the mash light and fluffy. Season to taste and  add
the herbs just before serving.  Seal the lamb in a hot pan, colouring
all surfaces, then cook in  medium-hot oven until pink (approximately 6
minutes).  Saut the mushrooms in a pan with the garlic until soft, then
add the  white wine and reduce by 3/4. Add your lamb gravy, bring to
the boil,  adjust the seasoning and consistency.  Rest meat for 2
minutes, then slice each cannon into 6 pieces (3 per  person).  To
serve, place mash in centre of the plate, put lamb around the mash  and
then sauce over the top. Garnish with a few French beans.  DISCLAIMER©
Copyright 1996 - SelecTV Cable Limited. All rights  reserved.  Carlton
Food Network http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 337
Calories From Fat: 205
Total Fat: 23.2g
Cholesterol: 15.1mg
Sodium: 145.5mg
Potassium: 662.6mg
Carbohydrates: 29.3g
Fiber: 4.9g
Sugar: 1.1g
Protein: 4.3g


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