Daily Cooks - the weekly recipe
GRIDDLED LAMB WITH HERB AND FETA STUFFED MUSHROOMS This week's offering by Merrilees Parker, serves one and gives a good dose of protein and vitamin B.
INGREDIENTS
200g lamb chops
2 Portobello mushrooms
1 tbsp fresh oregano
60g feta cheese
1 tbsp fresh mint
1 tbsp parsley, chopped
60g tomato, chopped and seeds removed
30g breadcrumbs
1 clove garlic
1 tbsp Dijon mustard
1 tbsp dried rosemary
METHOD
Brush the lamb with the Dijon mustard and dip in a third of the breadcrumbs to coat it.
Cook the lamb in a pan over a high heat for 4 minutes, turning once.
Place the mushrooms whole on a griddle pan with a little oil, cap side down and cook briefly.
In a blender, blitz together the mint, oregano, rosemary, garlic, feta and two thirds of the breadcrumbs. Stuff the mixture into the mushrooms and put in an oven for 2 minutes at 160C.
Mix the chopped tomato together with the parsley and a little olive oil. Season and serve with the lamb and mushrooms.
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Weather for Stamford
Saturday 11 February 2012
Today
Sunny
Temperature: -5 C to -1 C
Wind Speed: 7 mph
Wind direction: South
Tomorrow
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