• TO DRINK: Cloof Very Sexy Shiraz

    Rolled lamb breast with garlic mash and wild mushroom sauce

    Serves: 8
    Cooking Time: 2 hours 15 mins

    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.



     

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