Lamb sauce with mushroom filling

Ingredients for Lamb sauce with mushroom filling

Instructions for Lamb sauce with mushroom filling

To prepare the Lamb sauce with mushroom filling recipe, please follow these instructions:

Get the butcher to bark the meat and knock it flat.

The meat is rubbed with salt and pepper on both sides. The liver post is stirred softly and spread on the inside of the meat.

The mushrooms are cleaned and cut into thin slices. The parsley is rinsed, shaken dry and chopped well. Melt 2 tbsp. Butter on a small pan and season mushrooms and parsley for 2 minutes. Distribute this mix over the delivery postage team. Roll the meat together, tie it with cotton yarn and place the steps in an ovenproof dish. The rest of the butter is melted on the forehead and poured over the steps.

Place the dish in a 225 degree hot oven on the middle rib and leave the steps brown for 15 minutes, turning it once.

Set the temperature down to 180 degrees, pour the broth into the dish and let the lamb sandwich rise for about 45 minutes. Then the cotton yarn is removed and the steps are allowed to stand for 5-10 minutes.

Meanwhile, boil the dish with some water and pour the cloud into a saucepan. Let it boil, stir in the cream and season with salt, pepper and sherry. Cut the meat into slices and put it on a hot dish and serve the sauce separately.

In addition, buttered green beans or tomato salad and small boiled potatoes match.