Title: Seared Loin of Lamb with Herb Mash And Forest Mushrooms
Categories: Food networ, Food4
Yield: 4 servings

2 Cannon of lamb; (taken from
-the best
; end)
150 ml Lamb gravy
100 g Mixed wild mushrooms
3 lg Baking potatoes
80 g French beans
125 ml White wine
20 g Mixed soft herbs; (ie
-parsley, chives,
; tarragon)
1 Clove garlic; crushed
125 ml Milk
25 g Butter
Olive oil
Seasoning

Boil the potatoes and drain well before mashing. Add the butter and enough
milk to make the mash light and fluffy. Season to taste and add the herbs
just before serving.

Seal the lamb in a hot pan, colouring all surfaces, then cook in medium-hot
oven until pink (approximately 6 minutes).

Saut‚ the mushrooms in a pan with the garlic until soft, then add the white
wine and reduce by 3/4. Add your lamb gravy, bring to the boil, adjust the
seasoning and consistency.

Rest meat for 2 minutes, then slice each cannon into 6 pieces (3 per
person).

To serve, place mash in centre of the plate, put lamb around the mash and
then sauce over the top. Garnish with a few French beans.

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