INGREDIENTS

INSTRUCTIONS

Select boneless lamb from sirloin part of leg or from tenderloin. Cut
into 1" cubes. In a large skillet or wok, saute the lamb in the olive
oil until well-browned, but still pink inside.  Remove the lamb and
hold warm. Chop the mushrooms coarsely.  Saute the mushrooms and the
shallots in the same skillet. Add the broth and bring to a boil.
Reduce the liquid in pan to one-half its original volume. Add the
tomatoes, cream, bourbon, and parsley.  Simmer for 15 to 20 minutes
until thickened, stirring occasionally. Return lamb to sauce and heat
through. Lamb may be returned to sauce earlier if desired, to cook
more thoroughly. Serve immediately.  Serve with a selection of rosemary
roasted potatoes, rice pilaf, and  steamed vegetables.  An interesting
adaptation may be made by substituting Madeira wine  for the bourbon.
Also, one may use less liquor, but more mushrooms  and tomatoes, if the
liquor is not preferred.  Any wild mushrooms or combination may be
used.  Shiitake, porcini,  portobello, trumpet, morel, and chanterelle
mushrooms can all be  found in specialty produce markets and many large
supermarkets.  For the sun-dried tomatoes, it is best to use those that
are packed by  themselves.  Snip them with kitchen shears and add
directly to sauce  for best effect;  alternatively, reconstitute them
in hot water and  chop with a knife.  Avoid using the oil-packed
tomatoes in jars.  This recipe placed third in the 1995 Maryland Grand
Lamb Cookoff.

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