| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Lamb, Meats, Spinach, Veggies |
4 |
Servings |
INGREDIENTS
|
|
1.4kg Shoulder of lamb |
|
|
boned |
| 1 |
T |
Olive oil |
| 1 |
|
Clove garlic, crushed |
| 1 |
|
200g potato chopped |
| 1 |
|
350g parsnip chopped |
| 1 |
|
200g onion chopped |
| 2 |
t |
Grated fresh ginger |
| 1 |
c |
Dry white wine |
| 1 |
c |
Beef stock |
| 1 |
T |
Chutney |
| 2 |
t |
Plain flour |
| 1/2 |
c |
Cream |
| 30 |
g |
Butter |
| 1/2 |
t |
Garam masala |
| 1/2 |
t |
Ground nutmeg |
| 100 |
g |
Flat mushrooms, chop'd fine |
| 1 |
|
150g onion finely chopped |
| 250 |
g |
Frozen spinach, thawed |
| 1 |
c |
70g stale breadcrumbs |
| 2 |
T |
Chopped fresh basil |
| 1 |
|
Egg, lightly beaten |
INSTRUCTIONS
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
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