Saute of lamb

Yield: 4 servings

Measure Ingredient
1¼ kilograms Neck of lamb.
2 \N Onions
2 \N Garlic cloves.
1 \N Sprig thyme
250 grams Mushrooms.
3 tablespoons Groundnut oil.
\N \N Salt; pepper mill.

1 Peel and finely chop the onions. Peel and crush the garlic. Cut the lamb into large cubes.

2 Heat the oil in a saucepan. Fry the meat until golden all over. Remove from the pan, add the onions, garlic and thyme, fry for 2 minutes, stirring with a wooden spoon so that they do not burn. Return the pieces of lamb to the pan, pour in a cup of water, add salt and a twist of the pepper mill.

Cover the pan, lower the heat and simmer for 1 hour.

3 Cut off the sandy part of the mushroom stalks, wash and slice the mushrooms, add to the pan. Check seasoning and cook for another 15 minutes.

Campanile tip:

Serve with mixed vegetables.

A lamb is often to be found in butchers' corporative coats of arms, and the practice of serving it on Easter Sunday is an old tradition.

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