Recipe - Glazed Lamb With Spinach Seasoning

1.4kg Shoulder of lamb,
boned
1 tablespoon Olive oil
1 Clove garlic, crushed
1 lg (200g) potato, chopped
1 lg (350g) parsnip, chopped
1 lg (200g) onion, chopped
2 teaspoon Grated fresh ginger
1 cup Dry white wine
1 cup Beef stock
1 tablespoon Chutney
2 teaspoon Plain flour
One half cup Cream

SPINACH SEASONING
30 g Butter
One half teaspoon Garam masala
One half teaspoon Ground nutmeg
100 g Flat mushrooms, chop'd fine
1 md (150g) onion, finely chopped
250 g Frozen spinach, thawed
1 cup (70g) stale breadcrumbs
2 tablespoon Chopped fresh basil
1 Egg, lightly beaten

Spread spinach seasoning over lamb, roll up, secure with string at 4cm
intervals. Rub lamb all over with oil and garlic. Place lamb, potato,
parsnip and onion in large pan. Add ginger, wine and stock, simmer,
covered, about 30 mins or until lamb is tender, turning lamb occasionally.

Remove lamb from pan, transfer to baking dish. Strain pan juices; reserve
juices and vegetables separately. Combine 1 tablespoon pan juices with
chutney, spread over lamb. Bake, uncovered, in hot oven about 15 mins or
until lamb is glazed and heated through. Reheat reserved juices in pan,
stir in blended flour and cream, stir over heat until mixture boils and
thickens; return vegetables to sauce. Serve lamb cut or sliced up with sauce.

Spinach Seasoning: Heat butter in pan, add spices, mushrooms and onion,
cook, stirring, until onion is soft. Squeeze excess juice from spinach,
add spinach to onion mixture; stir over heat until moisture is evaporated.
Transfer mixture to bowl, stir in breadcrumbs, basil and egg.

Posted by : Sue Rykmans.

From: Carl Berger Date: 052496 (18:23) Winquest Pc
(199) Cooking