Leftover lamb rump with creamy mushrooms and avocado

It’s hump day but really all the days are melding.

Tonight I used some leftover lamb rump from the weekend.

Ingredients

• Leftover lamb rump
• Spring onions
• Mushrooms
• Tomatoes
• Spinach
• Butter
• Cream
• Avocado

Instructions

1. Slice the spring onions and mushrooms and sauté them.
2. Chop up some leftover lamb rump and toss that into the frypan along with some cherry tomatoes.
3. Put on a lid for five minutes.
4. After five minutes, remove the lid and add in a handful of spinach leaves plus a knob of butter and some cream.
5. Serve on a plate with some diced avocado cheek.
6. Eat and enjoy.