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Name: Seared Loin of Lamb with Herb Mash And Forest Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 25 g Butter; 3 lg Baking potatoes; 1 Garlic crushed; 20 g Mixed soft herbs; (ie; ; tarragon); 80 g French beans; Seasoning; 100 g Mixed wild mushrooms; 125 ml milk; olive oil; 2 Cannon of lamb; (taken from; ; end); 125 ml White wine; 150 ml Lamb gravy

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INGREDIENTS

25 g Butter
3 lg Baking potatoes
1 Garlic ; crushed
20 g Mixed soft herbs; (ie
; tarragon)
80 g French beans
Seasoning
100 g Mixed wild mushrooms
125 ml milk
olive oil
2 Cannon of lamb; (taken from
; end)
125 ml White wine
150 ml Lamb gravy

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). saute 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/

NOTES

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Seared Loin of Lamb with Herb Mash And Forest Mushrooms

25 g Butter
3 lg Baking potatoes
1 Garlic crushed
20 g Mixed soft herbs; (ie
 ; tarragon)
80 g French beans
 Seasoning
100 g Mixed wild mushrooms
125 ml milk
 olive oil
2 Cannon of lamb; (taken from
 ; end)
125 ml White wine
150 ml Lamb gravy

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).    saute 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/

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Nutrition

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Serving Size: 1 Serving (358g)
Recipe Makes: 4 servings

Calories: 416
Calories from Fat: 117 (28%)

Amt Per Serving		% DV

	Total Fat 12.9g	17 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 6.4g
	Polyunsanturated Fat 1.4g
Cholesterol 14.1mg		4 %
Sodium 77.8mg		3 %
Potassium 1587.3mg		42 %
Total Carbohydrate 65.7g		19 %
	Dietary Fiber 9.4g	38 %
	Sugars, other 56.3g
Protein 10.9g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 416

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