| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Lamb, Veggies, Spinach, Meats |
4 |
Servings |
INGREDIENTS
|
|
1.4kg Shoulder of lamb, boned |
| 1 |
tb |
Olive oil |
| 1 |
|
Clove garlic, crushed |
| 1 |
lg |
(200g) potato, chopped |
| 1 |
lg |
(350g) parsnip, chopped |
| 1 |
lg |
(200g) onion, chopped |
| 2 |
ts |
Grated fresh ginger |
| 1 |
c |
Dry white wine |
| 1 |
c |
Beef stock |
| 1 |
tb |
Chutney |
| 2 |
ts |
Plain flour |
| 1/2 |
c |
Cream |
| 30 |
g |
Butter |
| 1/2 |
ts |
Garam masala |
| 1/2 |
ts |
Ground nutmeg |
| 100 |
g |
Flat mushrooms, chop'd fine |
| 1 |
md |
(150g) onion, finely chopped |
| 250 |
g |
Frozen spinach, thawed |
| 1 |
c |
(70g) stale breadcrumbs |
| 2 |
tb |
Chopped fresh basil |
| 1 |
|
Egg, lightly beaten |
INSTRUCTIONS
SPINACH SEASONING
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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