Stuffed fillet of lamb with stewed mushrooms and cheese

45min Ingredients for 2 servings

Stuffed Lamb:
2 tbsp butter
150 g fresh spinach, rinsed
1 fillet of lamb (approx. 300 g)
½ tsp coarse salt
Freshly ground pepper
50 g Castello Organic Brie

Stewed mushrooms:
1 tbsp butter
4 banana shallots, quartered (approx. 200 g)
100 g mixed mushrooms, coarsely chopped
200 ml water
100 ml cooking cream
1 tbsp redcurrant jelly
50 g Castello Organic Brie, without rind
½ tsp coarse salt
1 tbsp gravy thickener
200 g sugar peas, rinsed

Accompaniment:
1 kg boiled, skinned potatoes

Stuffed fillet of lamb with stewed mushrooms and cheese

Preparation

Heat half the butter at medium-high heat in a pan and fry the spinach for about 1 minute. Drain the spinach in a strainer and press to remove excess liquid. Cut a deep pocket lengthwise in the fillet of lamb and season with salt and pepper. Cut the cheese into small pieces and fill the pocket with the cheese and spinach. Secure the meat tightly with string. Heat the remaining butter at medium-high heat and brown the meat for about 1 minute on both sides. Fry the meat at moderate heat for 8-10 minutes, turning occasionally. Keep any cheese that melts onto the pan for decoration.

Stewed mushrooms: 
Heat half the butter at medium heat in a pan and fry the spinach for about 1 minute. Drain the spinach in a strainer and press to remove excess liquid. 

Cut a deep pocket lengthwise in the fillet of lamb and season with salt and pepper. Cut the cheese into small pieces and fill the pocket with the cheese and spinach. Secure the meat tightly with string. Heat the remaining butter at medium-high heat and brown the meat for about 1 minute on both sides. Fry the meat at moderate heat for 8-10 minutes, turning occasionally. Keep any cheese that melts onto the pan for decoration.

To serve: 
Remove the string from the meat and slice thinly. Arrange on plates together with the stewed mushrooms and potatoes.

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