Rolled lamb with mushroom stuffing with spinach and mint puree
Rolled lamb with mushroom stuffing with spinach and mint
puree
Serves 2
Recipe by Justine Schofield
Tested by Kirsten Jenkins
1/2 boned & butterflied leg of lamb
1 head garlic
Olive oil
1 large field mushroom, roughly chopped
50g butter
1 red shallot, finely diced
2 tbsp roughly chopped parsley
1 bunch English spinach, leaves picked
1/4 cup mint leaves
1/2 cup pure cream, plus 1/2 tbsp
1 tsp hot English mustard
5 small kipfler potatoes, washed
1. Pre-heat oven to 180 degrees C. Pound lamb with a meat mallet
until it is 5mm thick.
2. Finely chop 2 cloves of garlic and reserve. Place remaining head
of garlic on oven tray and drizzle with olive oil. Cook in oven for
30 minutes.
3. Process mushroom in a food processor until finely diced. Heat
oil and 20g butter in a frying pan over high heat. Add shallot, 1/2
of the reserved chopped garlic and the mushroom, cook 4-5 minutes
or until mushroom has softened. Season to taste and add 1 tbsp of
parsley. Set aside to cool.
4. In a small saucepan of boiling water, blanch the spinach and
mint for 30-40 seconds or until spinach has just wilted. Drain and
place in iced water to cool.
5. Drain spinach mixture, squeezing out excess water. Blend in a
blender with 2 cloves of the roasted garlic, 20g of butter
and 1/2 cup cream, until smooth.
6. Place potatoes in a saucepan with cold water. Cook, over medium
heat for 12 minutes or until tender. Drain.
7. Combine mustard with 1/2 tbsp cream in a small bowl. Spread
thin layer of mustard cream on top of lamb, top with even layer of
mushroom mixture, roll tightly from long side and tie with kitchen
string at 3cm intervals.
8. Heat oil in a frying pan over high heat. Add lamb, brown evenly
on all sides. Place in oven for a further 10-12 minutes or until
cooked to your liking. Remove and allow to rest for 10 minutes.
Remove string, slice in half.
9. Heat oil and remaining butter in a frying pan over high heat.
Add potatoes, cook 6-8 minutes or until crisp. Add remaining garlic
and parsley, cook for a further 2 minutes, season with salt and
pepper.
10. Spoon the spinach and mint puree on a serving plate, top with
lamb, place potatoes on the side.
