Lamb provencale

Yield: 4 servings

Measure Ingredient
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
; (1lb)
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.

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