Name: Seared Loin of Lamb with Herb Mash And Forest Mushrooms
Ingredients: 2 Cannon of lamb; (taken from the best; ; end); 150 ml Lamb gravy; 100 g Mixed wild mushrooms; 3 lg Baking potatoes; 80 g French beans; 125 ml White wine; 20 g Mixed soft herbs; (ie parsley, chives,; ; tarragon); 1 Clove garlic; crushed; 125 ml Milk; 25 g Butter; Olive oil; Seasoning

Matthew suffered martyrdom by being slain with a sword at a distant city of Ethiopia. Mark expired at Alexandria, after being cruelly dragged through the streets of that city. Luke was hanged upon an olive tree in the classic land of Greece. John was put in a cauldron of boiling oil, but escaped death in a miraculous manner, and was afterward banished to Patmos. Peter was crucified at Rome with his head downward. James, the Greater, was beheaded at Jerusalem. James, the Less, was thrown from a lofty pinnacle of the temple, and then beaten to death with a fuller’s club. Bartholomew was flayed alive. Andrew was bound to a cross, whence he preached to his persecutors until he died. Thomas was run through the body with a lance at Coromandel in the East Indies. Jude was shot to death with arrows. Matthais was first stoned and then beheaded. Barnabas of the Gentiles was stoned to death at Salonica. Paul, after various tortures and persecutions, was at length beheaded at Rome by the Emperor Nero.

Unknown Author

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

INGREDIENTS

2		Cannon of lamb; (taken from the best
		; end)
150	ml	Lamb gravy
100	g	Mixed wild mushrooms
3	lg	Baking potatoes
80	g	French beans
125	ml	White wine
20	g	Mixed soft herbs; (ie parsley, chives,
		; tarragon)
1		Clove garlic; crushed
125	ml	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.
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