Italian Meat - Lamb Recipes - Lamb in Mushroom Sauce (Agnello in Salsa di Funghi) Recipe

Ingredients

• 225 g/8 oz button mushrooms

• 15ml/1 tbsp lemon juice

• 15 g/1 tbsp unsalted (sweet) butter

• 15 ml/1 tbsp oil

• 1 large onion, chopped

• 4 boned lamb cutlets, flattened

• 15 ml/1 tbsp plain (all-purpose) flour

• 5 ml/1 tsp chopped fresh sage

• 150 ml/2/3 cup chicken stock

• 150 ml/2/3 cup dry white wine

• 300 ml/1 1/4 cups single (light) cream

• Salt and freshly ground black pepper

• Pasta, to serve

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Method:

1. Cook the mushrooms in the lemon juice for 5 minutes. Remove from the heat.

2. Melt the butter and oil in a frying pan (skillet) and fry (sauté) the onion until translucent.

3. Add the lamb cutlets and fry for 8 minutes until cooked and browned on both sides. Remove from the pan and keep warm.

4. Stir in the flour and cook for 1 minute. Add the sage and stir in the stock and wine. Cook for 3 minutes, stirring all the time.

5. Return the meat to the pan, stir in the cream and mushrooms with their liquid and heat through.

6. Season with salt and pepper and serve with pasta.