Yield: 4 servings
|1 tablespoon||Olive oil|
|4||Lamb steaks or lamb chops|
|2||Cloves garlic; peeled and sliced|
|1 tablespoon||Freshly chopped rosemary|
|1 small||Onion; chopped|
|75 grams||Button mushrooms; sliced (3oz)|
|500 grams||Fresh plum tomatoes; skinned and sliced|
|1 tablespoon||Tomato puree|
|Salt and freshly ground black pepper|
1. Heat the oil in a frying pan, add the lamb and brown on both sides.
Remove from the pan and set aside. Stir in the garlic, rosemary and onion and cook for a minute.
2. Add the mushrooms and cook for a further minute, add the tomatoes, tomato puree and seasoning and stir well.
3. Return the lamb to the pan, cover and simmer for 12-15 minutes. There are lots of delicious alternative ingredients for this recipe: Any favourite herb can be used instead of rosemary-try using freshly chopped sage, thyme or parsley. Chopped shallots or salad onions can replace the onion. To save time use a can of chopped tomatoes instead of fresh. A little red or white wine will enrich the flavour of the sauce.
Converted by MC_Buster.
NOTES : This traditional French dish can also be tried using pork chops or chicken breast fillets.
Converted by MM_Buster v2.0l.