Cook the wild mushrooms in a little olive oil with the chopped shallots, drain and allow to cool.
Mix the mushrooms with the soft cheese, chives and egg yolks and season.
Seal the lamb cutlets in a hot pan on all sides, remove, pat dry any excess oil, and allow to cool.
Brush the top of the lamb with the Dijon mustard, then spoon on the mushroom glaze, place into a pre heated oven 220c/420f/Gas 7 for approx 4min until the glaze is golden brown.
Serve with grain mustard mash potatoes and some wilted spinach.
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» 18h ago
Now to clean a bird *** first pour medium hot water to the area stained.Use mild detergent liquid and clean it with a sponge .Wash away the detergent foam after the bird *** is removed completely.Now wipe it with a dry sponge.See its simple!Always remember-It is important to remove such dirt's as soon as it occurs.Otherwise it can harden making the cleaning task even more difficult.I recently read some cleaning tips from the Mollymaid Canada blog .It contained lots new ideas on cleaning different floor types.Check that out !You might find them useful!
» 1d ago