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Categories:
olive oil sugar Shallots - halved shiitake mushrooms red wine lamb stock cornstarch tomatoes rosemary bay leaf potatoes green beans
Viewed: 56 - Published at: 7 years agoIngredients
- 2 tablespoons olive oil
- 1 teaspoon granulated sugar
- 3 1/2 ounces shallots halved
- 12 ounces lamb leg steaks
- 3 1/2 ounces shiitake mushrooms
- 2/3 cup red wine
- 1/2 cup lamb stock
- 2 teaspoons cornstarch mixed with 1 tbsp water
- 2 tomatoes quartered
- 3 sprigs fresh rosemary
- 1 bay leaf plus extra to garnish
- new potatoes
- green beans
Method
- Heat oil and sugar in a large frying pan. Add shallots and saute for 2 mins, until golden. Season lamb then add to pan. Brown for 2-3 mins on 1 side. Turn lamb, add mushrooms and cook for 2 mins. Deglaze with wine and stock. Bring to a boil then add cornstarch slurry, tomatoes and herbs. Simmer for 3-4 mins, until thickened, stirring occasionally.
- Garnish with bay leaves. Serve with new potatoes and green beans, if desired.
