Recipe of the month April

Agnello alle Erbe

Serves - 4
Prep - 5 mins
Cook - 30 mins

4 best end of lamb steaks (180g each)
50f flour
3 eggs (beaten)
50g breadcrumbs
50g spinach (sauteed)
4 tbsp demi glace
4 tbsp red wine
4 tbsp marsala
Salt and pepper

1 - Firstly, start with the lamb, make sure it's dry and free from skin or bone. Dust in seasoned flour, then dip it in the beaten egg and then coat in breadcrumbs.

2 - Heat the oil in a pan and when hot add the lamb, seal on all sides then placein oven, cook for approximately 7-8 minutes. Remove from oven and allow to rest for 5 minutes.

3 - For the sauce add the red wine, marsala and demi glace to the pan in which you cooked the lamb earlier. Reduce. Serve the lamb on the warmed spinach, pouring the sauce around the lamb

Great with this dish

Montepulciano D'Abruzzo Colline Teremane D.O.C.G Riserva 2003 13% £8.75

This wine is a must with any meat or pasta dish and with a fresh velvety smooth taste it can be addictive! Just try it . . . if you dare!

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To view the previous Recipes of the month, click below

January
February
March