| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Sainsbury2, Sainsbury’s | 4 | servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 4 | Lamb steaks or lamb chops | |
| 2 | Cloves garlic; peeled and sliced | |
| 1 | tb | Freshly chopped rosemary |
| 1 | sm | Onion; chopped |
| 75 | g | Button mushrooms; sliced (3oz) |
| 500 | g | Fresh plum tomatoes; skinned and sliced |
| ; (1lb) | ||
| 1 | tb | Tomato puree |
| Salt and freshly ground black pepper |
INSTRUCTIONS
1. Heat the oil in a frying pan, add the lamb and brown on both sides. Remove from the pan and set aside. Stir in the garlic, rosemary and onion and cook for a minute. 2. Add the mushrooms and cook for a further minute, add the tomatoes, tomato puree and seasoning and stir well. 3. Return the lamb to the pan, cover and simmer for 12-15 minutes. There are lots of delicious alternative ingredients for this recipe: Any favourite herb can be used instead of rosemary-try using freshly chopped sage, thyme or parsley. Chopped shallots or salad onions can replace the onion. To save time use a can of chopped tomatoes instead of fresh. A little red or white wine will enrich the flavour of the sauce. Converted by MC_Buster. NOTES : This traditional French dish can also be tried using pork chops or chicken breast fillets. Converted by MM_Buster v2.0l.
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