Lamb with Creamy Mushroom and Spinach Sauce

Lamb with Creamy Mushroom and Spinach Sauce

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, March 6, 2016.
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Adding a sprinkle of turmeric to chippies adds a lovely colour.

Ingredients

POTATOES

  • 600g potatoes, scrubbed and cut into 1cm-thick chips
  • 1 tablespoon olive oil
  • ½–1 teaspoon GF turmeric powder (optional, adults)

LAMB AND CREAMY MUSHROOM AND SPINACH SAUCE

  • 250g button mushrooms
  • 1 brown onion
  • 1 clove garlic
  • 450g lamb rump steaks (at room temperature)
  • ½ bag baby spinach leaves
  • 1 tablespoon GF soy sauce
  • ½ cup sour cream
  • Juice of ½ a lemon

TO SERVE

  • 1 tablespoon chopped parsley (optional, adults)

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss potatoes with olive oil and turmeric (if using) on prepared tray. Season with salt and pepper and bake for about 30 minutes, until crisp and golden. Turn once during cooking.
  3. While potatoes are cooking, prepare the rest of the meal. Cut mushrooms into quarters; finely dice onion; mince garlic. Pat lamb dry with paper towels and season with salt. Heat a drizzle of oil in a large fry-pan on high heat. Cook lamb for about 2 minutes each side, for medium-rare (depending on thickness) or until cooked to your liking. Set aside to rest for 5–10 minutes while you prepare the mushroom sauce.
  4. Add a little more oil to the pan, if necessary and reduce heat to medium. Cook mushrooms, onion and garlic for 5–7 minutes, until softened. Add spinach, soy sauce, sour cream and lemon juice and simmer on low heat for 2–3 minutes until sauce has thickened slightly. Season with salt and lots of freshly ground black pepper.
  5. Thinly slice lamb.
  6. Place some potatoes on each plate, top with slices of lamb and spoon over some creamy mushroom and spinach sauce. Sprinkle over parsley (if using).

Nutritional Information

Energy 1576 kj
377 kcal
Protein 26.1g
Carbohydrate 23.9g
Fat 19.0g