Baked Lamb with a Creamy Mushroom Sauce and Crispy Kale

Greek style dinner happened the other night. Sharing it today since at the time I was too full to lift a finger.

Photo by Mind the Home

Photo by Mind the Home

Baked Lamb 
Serves two or three

Ingredients
2 slices (2 cm thick) shoulder of lamb
salt and pepper
balsamic vinegar

This is how
1. Make sure your lamb is in room temperature a couple of hours before cooking it.

2. Rub the lamb with salt, pepper and balsamic vinegar.

3. Fry in high heat real quick on both sides then put in an oven pan.

4. Bake 25 minutes (this will be medium)  in preheated oven 120 C (248 F) hot air. If you don’t have hot air, just ad 25 C (77 F) to the number.

5. Let the lamb rest in its pan 5-10 minutes before slicing and serving.

Photo by Mind the Home

Photo by Mind the Home


Buttery Kale
Serves two or three

Ingredients
100 g cabbage
40 g kale
50 g butter

This is how
1. Remove the hard parts from cabbage and kale.

2. Chop into pieces, about 2×2 cm.

3. Fry in medium heated pan with butter until cabbage is soft and kale is crispy.


Creamy Mushroom Sauce
Serves three

Ingredients
250 g champignons
1 shallot
1 mushroom stock cube
1 tbsp sherry
4 dl (1,7 cups) cream

This is how
1. Slice the mushroom and chop the shallot.

2. Fry shallot in butter a couple of minutes and the add the mushrooms and let fry until mushrooms are soft.

3. Add cream, stock cube and sherry. Let simmer 5-10 minutes.

Photo by Mind the Home

Photo by Mind the Home

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