Gail's main course on Come Dine with Me Australia
Preheat oven to 240°C
Drizzle olive oil over both sides of the loins and season with sea salt & pepper. Heat a large frying pan and sear both sides of the backstraps on high heat for 2 minutes. Allow to cool.
Slice potatoes thinly with a mandolin and toss in olive oil, & salt add wine and spread evenly in a large baking dish. Top with chopped bacon pieces and bake for 25 minutes.
Sauté mushrooms for 1 minute, spread mustard on top of loins and top with mushrooms. Wrap each loin in a sheet of puff pastry and place the overlap edge underneath. Decorate with extra puff pastry and make 2 slits in the top. Bake in hot oven for 10 minutes until pastry puffs up and golden brown. Let rest for 10 minutes.
Sauté the spinach & tomatoes in a little olive oil & chilli flakes, place on plate, cut loins into half, slice each half in three and place on plate. Deglaze pan with balsamic vinegar, stock & sugar. Simmer 2 minutes, whisk in butter & drizzle over lamb. Spread a row of potatoes on each plate and serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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