Your fam­ily will love this

This will be your new fam­ily favourite in no time.

The Tribune (NZ) - - COMMUNITY COOKBOOK - Recipe cour­tesy of My Food Bag; for more like this go to my­food­

Adding a sprin­kle of turmeric to chip­pies adds a lovely colour. If your kids don’t like mush­rooms try cut­ting them up su­per fine – they may not even no­tice!

LAMB, CREAMY MUSH­ROOM AND SPINACH SAUCE WITH CHIP­PIES Serves: 4-5 Prepa­ra­tion: 15 min­utes Cook­ing: 30 min­utes For the chip­pies 800g agria pota­toes, scrubbed (leave skin on), cut into 1-2cm-thick chips 1 ta­ble­spoon olive oil 1⁄2- 1 tea­spoon ground turmeric (op­tional, adults) For the lamb with creamy mush­room and spinach sauce 250g but­ton mush­rooms 1 brown onion 1 clove gar­lic 600g lamb rump steaks (at room tem­per­a­ture) 1 ta­ble­spoon oil (e.g. canola, sun­flower) 100g baby spinach leaves, roughly chopped 1 ta­ble­spoon soy sauce 1⁄ cup sour cream

2 1 ta­ble­spoon chopped pars­ley Pre­heat the oven to 200°C. Line an oven tray with bak­ing pa­per. Toss the potato chips with the olive oil and turmeric (if us­ing) in the pre­pared tray. Sea­son well with salt and pep­per and bake for about 30 min­utes or un­til crisp and golden. Turn once dur­ing cook­ing. While the chips are cook­ing, pre­pare the rest of the meal. Cut the mush­rooms into quar­ters, finely dice the onion, mince the gar­lic. Pat the lamb dry with pa­per tow­els and sea­son with salt. Heat some olive oil in a large fry­ing pan (prefer­ably non-stick) on high heat. Sear the lamb for 2min­utes each side for medium-rare (depend­ing on thick­ness), or un­til cooked to your lik­ing. Set aside to rest for 5-10 min­utes while you make the mush­room sauce. Add a lit­tle more olive oil to pan if nec­es­sary and re­duce the heat to medium. Cook the mush­rooms, onion and gar­lic un­til soft, about 5 min­utes. Add the spinach, soy sauce and sour cream and sim­mer for 2-3 min­utes un­til the sauce has slightly thick­ened. Sea­son with lots of freshly ground black pep­per. Thinly slice the lamb steaks. To serve, put some chip­pies on each plate, top with slices of lamb and spoon over some creamy mush­room and spinach sauce. Sprin­kle the pars­ley over.


Lamb rump steaks are taken to the next level with a tasty creamy sauce and chips with a twist.

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