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Griddled lamb with herb and feta stuffed mushrooms



  • 1.

    Brush the lamb with the Dijon mustard and dip in a third of the breadcrumbs to coat it.

  • 2.

    Cook the lamb in a pan over a high heat for 4 minutes, turning once.

  • 3.

    Place the mushrooms whole on a griddle pan with a little oil, cap side down and cook briefly.

  • 4.

    In a blender, blitz together the mint, oregano, rosemary, garlic, feta and two thirds of the breadcrumbs. Stuff the mixture into the mushrooms and put in an oven for 2 minutes at 160C.

  • 5.

    Mix the chopped tomato together with the parsley and a little olive oil.  Season and serve with the lamb and mushrooms.

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» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Griddled lamb with herb and feta stuffed mushrooms.


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