Lamb with a Wild Mushroom and Tomato Pan Sauce Lamb with a Wild Mushroom and Tomato Pan Sauce

Lamb with a Wild Mushroom and Tomato Pan Sauce

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.

prep time
10 mins

cook time
15 minutes

serves
4 people

  • Energy

    313kcal

  • Fat

    24.9g

  • Saturates

    11.4g

  • Carbs

    3.7g

  • Sugars

    2.4g

  • Fibre

    1.2g

  • Protein

    18.7g

  • Salt

    0.9g

Ingredients

  • 4 x 100g/4oz lean lamb rump (chump) or loin chops
  • Salt and freshly milled black 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

Method

  1. Place the lamb on a chopping board, season and sprinkle on both sides with the oregano or thyme leaves.
  2. 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.
  3. 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.
  4. 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.