Serves: 2 | Preparation Time: 20 min
- ½ boned and butterflied leg of lamb
- 1 head garlic
- Olive oil
- 200g mushrooms, roughly chopped
- 50g butter
- 1 red onion
- 1 bunch English spinach, leaves only
- ¼ cup mint leaves
- ½ cup pure cream, plus ½ tbsp
- 1 tsp hot English mustard
- 800g chat or nadine potatoes
Pre-heat oven to 180°C. Pound lamb with a meat mallet until it is 5mm thick.
Finely chop 2 cloves of garlic and reserve. Place remaining head of garlic on oven tray and drizzle with olive oil. Cook in oven for 30 minutes.
Process mushroom in a food processor until finely diced. Heat oil and 20g butter in a frying pan over high heat. Add shallot, 1/2 of the reserved chopped garlic and the mushroom, cook 4-5 minutes or until mushroom has softened. Season to taste and add 1 tbsp of parsley. Set aside to cool.
In a small saucepan of boiling water, blanch the spinach and mint for 30-40 seconds or until spinach has just wilted. Drain and place in iced water to cool.
Drain spinach mixture, squeezing out excess water. Blend in a blender with 2 cloves of the roasted garlic, 20g of butter and ½ cup cream, until smooth.
Place potatoes in a saucepan with cold water. Cook, over medium heat for 12 minutes or until tender. Drain.
Combine mustard with ½ tbsp cream in a small bowl. Spread thin layer of mustard cream on top of lamb, top with even layer of mushroom mixture, roll tightly from long side and tie with kitchen string at 3cm intervals.
Heat oil in a frying pan over high heat. Add lamb, brown evenly on all sides. Place in oven for a further 10-12 minutes or until cooked to your liking. Remove and allow to rest for 10 minutes. Remove string, slice in half.
Heat oil and remaining butter in a frying pan over high heat. Add potatoes, cook 6-8 minutes or until crisp. Add remaining garlic and parsley, cook for a further 2 minutes, season with salt and pepper.
Spoon the spinach and mint puree on a serving plate, top with lamb, place potatoes on the side
Recipe courtesy of Master Chef's Justine