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Lamb with mushroom cream sauce
Lamb with mushroom cream sauce
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Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
User's recipe description: "A flavorful dish featuring tender chicken marinated in a homemade blend of aromatic spices and herbs, then grilled to perfection. Served with a side of fluffy basmati rice and a refreshing cucumber salad dressed in a tangy vinaigrette." Rewritten: "Juicy grilled chicken marinated in fragrant spices, served with fluffy basmati rice and tangy cucumber salad."
Ingredients:
  • 200g spaghetti
  • 1/2 brown onion, chopped finely
  • 2 cloves garlic, crushed
  • 2 lamb rump steaks, cubed into 2cm x 2cm pieces
  • 5 mushrooms, sliced finely
  • 62.50 ml fresh flat-leaf parsley, chopped finely
  • 1 rosemary sprig
  • 187.50 gm dry white wine
  • 150ml thickened cream
  • Salt, to serve
  • Pepper, to serve
  • Parmesan, to serve
  • Crusty bread, to serve
Instructions:
  • Place a pot of water on the stove and boil it. Cook pasta according to the instructions on the packet.
  • Prepare the onion, garlic, lamb, parsley, and mushrooms while you wait.
  • Heat olive oil in a large frying pan over medium heat. Saute onion, then add garlic, lamb, and mushrooms.
  • Cook the meat and mushrooms until the meat is sealed and the mushrooms are soft. Make sure to cook the meat on both sides. Stir in a rosemary sprig and wine, then simmer for 2-3 minutes. Add cream and parsley, continue to simmer for another 2-3 minutes until the sauce thickens slightly.
  • Combine the drained pasta with the sauce, ensuring it's well mixed. Just before serving, sprinkle a pinch of salt, pepper, and Parmesan cheese. Discard the rosemary sprig and enjoy with warm crusty bread, if desired.

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