Roasted Lamb Crown with Stuffed Portobello Mushrooms
Ingredients:
- 1 whole lamb crown (around 2kg)
- Olive oil
- 5 sprigs of fresh rosemary
- 5 cloves of garlic
- Salt and pepper to taste
- 6 Portobello mushrooms
- 200g of feta cheese
- 100g of spinach
- 50g of pine nuts
- Lemon zest
Instructions:
- Preheat your oven to 220 degrees Celsius (428 degrees Fahrenheit).
- Rub the lamb crown with olive oil, then season the meat with salt, pepper, and rosemary.
- Crush the garlic cloves and spread them evenly on the lamb.
- Place the lamb crown in the oven and roast for about 1 hour, or until the lamb is medium-well done.
- While the lamb is roasting, prepare the stuffed mushrooms.
- Start by washing the Portobello mushrooms and removing the stems.
- In a bowl, crumble the feta cheese and mix it with spinach, pine nuts, and lemon zest. Season the mixture with salt and pepper.
- Stuff the mushrooms with the feta cheese mix and place them in the oven for about 15 minutes, or until the cheese has melted and is golden brown.
Nutrition Facts (per serving):
- Calories: 530
- Protein: 56g
- Fat: 30g
- Carbs: 12g
Plating:
Arrange two slices of the roasted lamb crown centrally on the plate. Place one stuffed mushroom to the side of the lamb. Spoon some of the feta cheese mix on top of the lamb. Garnish the lamb with a speck of rosemary and place a small sprig of fresh rosemary next to the stuffed mushroom for added elegance. The final dish should showcase a harmonious blend of meaty, cheesy and earthy colours, embodying a rustic yet refined visual appeal.