4 lamb fillets
1 lb (500g) green leaf spinach
1 nutmeg
1/2 lb (250g) chestnut mushrooms
2 cups (500 ml) sherry
1/2 cup (100 ml) cream
2 shallots
rosemary
extra rosemary for garnish
peppercorns crushed in a pestle and mortar

Remove spinach from the stalks and place in a bowl of water.

Trim the lamb fillets and pat dry.

Add the crushed peppercorns to the lamb and put back in the refrigerator. Cut the mushrooms up and add some of the sherry to them. Add the remaining sherry and chopped rosemary.

Preheat pan and when hot add lamb fillets and brown on all sides.

Place in oven on tray. Deglaze pan with sherry; add the shallots and fry for a few minutes.

Strain off the sauce and return to pan. Add the mushrooms and reduce. Add the cream and reduce again.

Editor's Note: To reduce, simmer over low heat until quantity of liquid is reduced as sauce thickens.

While the sauce is reducing, heat a pan and add the spinach to wilt. Strain off all the water from spinach. Grate some nutmeg in the spinach.

Plate the meal by having the spinach in a round mould with the lamb cut on a angle on top and put the sauce round the outside. Garnish with rosemary.

Submitted by: shaun moulson