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1
Cut lamb to butterfly then pound with meat tenderizer to be 1/2 inch thickness.
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2
Prepare mixing bowl, place butter, garlic, shallot, cilantro, mushroom, cumin, breads crumb and corn starch into the bowl to stir, add salt and mix well.
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3
Boil spinach and carrots separately then cool down, Place carrots and water into the blender to make carrot puree and save into small sauce pan.
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4
Spread stuffing on meat then spread spinach, roll it up.
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5
Wrap with plastic film firmly and tighten, Rest in refrigerator 30 minutes.
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6
Julienne green onion then mix to Simply Potatoes Shredded Hashbrowns.
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7
Add salt and squeeze water out.
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8
Sprinkle flour on meat surface then egg wash, attach hash brown around meat.
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9
Preheat oven to 400F Heat large skillet on medium heat until smoke comes out.
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10
Place canola oil into the skillet.
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11
Sear all side hashbrown carefully.
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12
Cook in oven 15-20 minutes and golden brown outside.
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13
Baste several times during cooking.
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14
Take out from oven, place on cookie sheet to be rest 15-20 minutes.
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15
Place sugar into the sauce pan, heat on medium heat to make caramel.
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16
Add red wine and reduce until 1/4 then add beef stock.
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17
Reduce until 1/4, season with salt and pepper, add butter to stir well.
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18
Slice meat and place on serving plate, serve with sauce and carrot puree.
