Download Tuck-in 11 PDF - Simply Beef and Lamb

Lamb with a Wild Mushroom and Tomato Pan Sauce √
Feeds 4
Time to prepare
10 minutes
Time to cook
Under 15 minutes
Take
4 x 100g (4oz) lean lamb rump
(chump) or loin chops
Salt and pepper
15ml (1tbsp) freshly chopped
oregano or thyme leaves
15ml (1tbsp) olive oil
For the Wild Mushroom and
Tomato Pan Sauce:
15g (½oz) butter
75g (3oz) wild mushrooms, sliced
225g (8oz) cherry or small plum
tomatoes, halved
75ml (5tbsp) good, hot lamb
or vegetable stock
5ml (1tsp) caster sugar, optional
Small handful freshly chopped
basil leaves
25g (1oz) Feta cheese, crumbled
Baby spinach leaves, to garnish
Make
Place the lamb on a chopping
board, season and sprinkle on
both sides with the oregano or
thyme leaves.
Heat the oil in a large non-stick
griddle or frying pan. Add the
lamb and cook for 3-4 minutes
on both sides until brown.
Transfer to a warm plate, cover
and set aside.
To prepare the sauce; heat the
butter in a non-stick frying pan
and add the mushrooms and
tomatoes. Cook for 4-5 minutes
until slightly soft. Lightly stir
through the stock, sugar, if used,
basil and seasoning.
Eat
Arrange a few spinach leaves
on each plate, top with the lamb,
spoon over the sauce and sprinkle
over the Feta cheese. Serve with
new potatoes.