
Region: Italy
Category: Lamb
Season: Any
Difficulty: Easy and Quick
A succulent lamb and earthy mushrooms seems to me one of those natural combinations that easily becomes a family favorite. For some reason my family eats this preparation only in the winter. I guess the rich, full-bodied taste and great flavor is a warm, cozy one.
[photo: Clifford A. Wright]
Yield: Makes 2 servings
Preparation Time: 35 minutes
2 tablespoons extra-virgin olive oil
2 large garlic cloves, crushed
1 medium onion, quartered and separated
1/2 pound white (common or button) mushrooms, brushed clean and sliced
1 pound boneless lamb sirloin or leg, cubed small
1 tablespoon tomato paste
1 cup dry red wine
Salt and freshly ground black pepper to taste
Finely chopped fresh parsley for garnish
1. In a skillet or flame-proof casserole, heat the olive oil over medium-high heat with the garlic until it just begins to turn brown. Remove the garlic and discard.
2. Add the onions and cook over medium-high heat until translucent, stirring, about 4 minutes. Add the mushrooms and lamb and cook until the lamb browns, stirring, about 5 minutes. Dissolve the tomato paste in the wine and pour into the pan with some salt and pepper and cook until the wine evaporates, about 20 minutes. Transfer to a serving platter, sprinkle with parsley and serve.
Variation:
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Posted: 12/14/2006