TO DRINK: Cloof Very Sexy Shiraz
Rolled lamb breast with garlic mash and wild mushroom sauce
Ingredients
- LAMB
- salt and freshly ground black pepper, to taste
- 2kg rolled lamb breast
- oil, for frying
- GARLIC MASH
- 2kg potatoes
- 400g butter
- 400ml fresh cream
- salt and freshly ground black pepper, to taste
- 4 garlic cloves, roasted and pulp squeezed out
- SAUCE
- 50g butter
- 300g field mushrooms, chopped
- 400ml red wine jus (buy from a deli)
- salt and freshly ground black pepper, to taste
- 1 tsp (5ml) truffle oil
Instructions
1
For the lamb, preheat the oven to 160°C. Season the lamb well. Heat the oil in a large pan and seal the lamb on all sides, then wrap in foil and roast in the oven for 2 hours. Remove and allow to rest before slicing.
2
For the mash, boil the potatoes in their skins. Allow to cool slightly and peel, then mash with the rest of the ingredients until creamy.
3
For the sauce, heat the butter in a large pan and sauté the mushrooms for 2 minutes. Add the jus, season and set aside. Stir in the truffle oil just before serving.
4
Serve the lamb with the mash, sauce and steamed vegetables.
