Lamb with Mushrooms and Onions
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: 

Note: 

Posted: 12/14/2006