Seared 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, April 15, 2018.
This dish most recently appeared in My Gluten Free Bag on Sunday, April 15, 2018.
Wednesday night’s mushroom sauce will convert even non-mushroom lovers! This indulgent creamy sauce is made with sour cream, so a healthy substitute to the usual cream.
Ingredients
Roast Veggies
- 400g red kumara
- 400g pumpkin
- 2 carrots
Lamb with Creamy Mushroom and Spinach Sauce
- 250g white button mushrooms
- 1 brown onion
- 1 clove garlic
- 550g lamb rump steaks (at room temperature)
- 100g baby spinach
- 1½ tsp GF soy sauce
- ½ cup sour cream
- ¼ cup water
Steps
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Preheat oven to 220°C. Line an oven tray with baking paper. Dice kumara, pumpkin and carrots 2-3cm (leaving skin on pumpkin).
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Toss kumara, pumpkin and carrots with a drizzle of oil on prepared tray. Season and bake for about 25 minutes, until golden and cooked through. Turn once during cooking. Add
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While veggies are roasting, prepare the rest of the meal. Dice mushrooms 2cm (or grate); finely dice onion; mince garlic. Set all aside.
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Pat lamb dry and season with salt. Heat a drizzle of oil in a large fry-pan on high heat. Cook lamb for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set lamb aside to rest for 5-10 minutes while you prepare sauce.
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Add a little more oil to same pan (if needed) and reduce heat to medium. Cook mushrooms, onion and garlic for 5-7 minutes, stirring often, until softened. Add spinach, soy sauce, sour cream and water and simmer on low heat for 1-2 minutes, until sauce has thickened slightly. Season to taste.
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Thinly slice lamb. Place some roast veggies onto each plate, top with slices of lamb and spoon over some creamy mushroom and spinach sauce.
Nutritional Information
Energy |
1864 kj 446 kcal |
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Protein | 29.6g |
Carbohydrate | 32.4g |
Fat | 20.9g |