Blue Cheese-Crusted Lamb with Creamy Leeks and Spinach

Pan-seared lamb medallions topped with a zesty blue cheese crust, served over sautéed leeks, cream, and wilted spinach.

Healthy Lamb Main Course High Protein Blue Cheese

Estimated Nutrition

Calories

1422.5

kcal / serving

1422.5 kcal total

Carbs

26.2g

per serving

26.2 g total

Fat

128.4g

per serving

128.4 g total

Protein

45.8g

per serving

45.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Blue Vinny Cheese

Or other blue cheese, chopped

Butter

100

Double Cream

Fruits

piece

Lemon

Zest and juice

0.5

piece

Lemon

Juice only

GrainsCereals

slice

White Bread

Thick slice

Meat

150

Lamb

Noisette, sliced into three pieces

NutsSeeds

pinch

Salt

For seasoning

pinch

Black Pepper

Freshly ground, for seasoning

clove

Garlic

Finely chopped

tbsp

Mint

Fresh, chopped

OilsFats

tbsp

Olive Oil

Used for the lamb crust

tbsp

Olive Oil

Used for leeks

Vegetables

piece

Leeks

Baby leeks, sliced

Spinach

Fresh leaves

Method

Preheat the oven to 180°C.

Heat 15ml of olive oil in an ovenproof pan and sear seasoned lamb medallions until browned.

Pulse bread, garlic, lemon zest, lemon juice, and cheese in a food processor until combined.

Press the crust onto the lamb and bake for 6 minutes until golden.

Rest the meat for five minutes in a warm place.

Fry sliced leeks in oil and butter for 5 minutes until soft.

Stir in lemon juice and cream, then bring to a simmer.

Fold in the spinach and mint until the leaves wilt.

Serve the lamb atop the creamy leek and spinach mixture.