Glazed Coriander Lamb and Field Mushrooms

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serves: 4

1 tspn freshly grated ginger

2 tblspn freshly chopped coriander

1 red chilli, deseeded, finely chopped

1 tspn ground cumin

1 tblspn honey

1 tblspn dry sherry

2 tblspn soy sauce

400 g lamb fillets

4 field mushrooms

Rice or couscous, to serve

Combine ginger, coriander, chilli, cumin, honey, sherry and soy. Mix well. Brush this glaze over the lamb fillets and field mushrooms. Place fillets under a hot grill. Cook for about 5 minutes each side, turning only once and continue to brush with glaze while grilling. Remove fillets, set aside, tent with foil and rest for 5 minutes. Place mushrooms under the grill and cook for approximately 3 minutes or until tender and juicy. Serve lamb fillets and mushrooms immediately with rice or couscous.