Recipe - Roast Rabbit Spinach Lentils And A Mustard Butter

125 g Softened butter; (4 1/2oz)
125 g Mascarpone; (4 1/2oz)
1 tablespoon Dijon mustard
2 tablespoon Grain mustard
1 Clove garlic
Grated zest of half a lemon
Olive oil
2 Rabbit legs
1 Saddle of rabbit split in
two
2 tablespoon Chopped shallot
250 g Washed spinach; (9oz)
150 g Cooked castlelucchio
lentils; (5 1/2oz)

Preheat the oven to 180øC/350øF/gas mark 4.

In a bowl combine the first 6 ingredients along wtih a seasoning of salt
and pepper and set aside.

Take an oven proof frying pan, heat up a little olive oil, season the
rabbit and fry the pieces so as to brown them all over, transfer to the
oven and cook for about 10 minutes, remove and keep warm.

Heat a little more oil in the saucepan, add the shallot and cook for 2
minutes, then add the spinach and lentils, stir until the spinach cooks.
Season and remove from the heat.

Drain the spinach mixture of any excess liquid and divide onto two plates.
Place the rabbit on top and finally place a generous spoonful of the butter
on the rabbit and serve.

Converted by MC_Buster.

Posted to Digest breadbakers.v097.n, converted by MM_Buster v2.0l.