| 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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