Lamb provencale
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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.