Roast rabbit, spinach, lentils and a mustard butter

1 servings

Ingredients

Quantity Ingredient
125 grams Softened butter; (4 1/2oz)
125 grams Mascarpone; (4 1/2oz)
1 tablespoon Dijon mustard
2 tablespoons Grain mustard
1 Clove garlic
Grated zest of half a lemon
Olive oil
2 Rabbit legs
1 Saddle of rabbit split in two
2 tablespoons Chopped shallot
250 grams Washed spinach; (9oz)
150 grams Cooked castlelucchio lentils; (5 1/2oz)

Directions

Preheat the oven to 180øC/350øF/gas mark 4.

In a bowl combine the first 6 ingredients along wtih a seasoning of salt and pepper and set aside.

Take an oven proof frying pan, heat up a little olive oil, season the rabbit and fry the pieces so as to brown them all over, transfer to the oven and cook for about 10 minutes, remove and keep warm.

Heat a little more oil in the saucepan, add the shallot and cook for 2 minutes, then add the spinach and lentils, stir until the spinach cooks.

Season and remove from the heat.

Drain the spinach mixture of any excess liquid and divide onto two plates.

Place the rabbit on top and finally place a generous spoonful of the butter on the rabbit and serve.

Converted by MC_Buster.

Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.

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