| 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)
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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