Lamb, spinach and rosemary create a taste sensation. Wheel this out for dinner parties and Sunday lunch.
In a sauce pan, reduce the red wine by half, add the beef stock and reduce by half again. Whisk in the butter, mint and season.
Meanwhile, soften the onion, garlic and rosemary for 2-3 minutes, then throw the lamb in and fry for a further 3 minutes.
Add the tomato puree, red wine, beef stock Worcestershire sauce and diced potato. Cook for approximately 20 minutes until reduced, season to taste and cool.
Roll out the pastry to smear with the cooled minced lamb mixture, lay the spinach on top and roll up into a roulade. Brush with the beaten egg and scatter with poppy seeds. Slice the roulade into 2cm thick slices.
Bake in the oven at 180 degree Celsius for 20 minutes or until the pastry is cooked through. Serve slices of the hot lamb with mashed potato and a drizzle of sauce.
Nutritional analysis per serving (2 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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