Ingredients

  • 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

Directions

  1. Heat oil and sugar in a large frying pan. Add shallots and sauté 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.
  2. Garnish with bay leaves. Serve with new potatoes and green beans, if desired.
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NutritionView more

360Calories
Sodium5%DV120mg
Fat22%DV14g
Protein14%DV7g
Carbs14%DV41g
Fiber24%DV6g

PER SERVING *

Calories360Calories from Fat130
% DAILY VALUE*
Total Fat14g22%
Saturated Fat2g10%
Trans Fat
Cholesterol0mg0%
Sodium120mg5%
Potassium1230mg35%
Protein7g14%
Calories from Fat130
% DAILY VALUE*
Total Carbohydrate41g14%
Dietary Fiber6g24%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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