The Lamb with Mushrooms dish is a traditional Italian specialty that combines tender lamb meat with the rich, earthy flavor of porcini mushrooms. This dish is perfect for a special lunch or dinner and can be served with vegetable or potato sides. The lamb shoulder is deboned and rolled, then slowly cooked to make it soft and juicy. The porcini mushrooms are sautéed in butter and garlic to create an intense flavor. Add a generous amount of cream to make the sauce creamy and finish with a touch of fresh parsley. A delicious and satisfying dish!
Salt and pepper the shoulder, brushing it carefully with a little lightly salted oil
Place it in a baking dish with four tablespoons of oil and cook for an hour in a preheated oven at 200 degrees
Remove and keep warm
In a saucepan, pour a glass of warm water, add the cream and 100 g of well-cleaned and chopped mushroom stalks
Let it cook for fifteen minutes
Meanwhile, in a pan with butter, quickly sauté the mushroom caps sliced at high heat
Add the whole garlic cloves, salt and pepper
Continue cooking over moderate heat for fifteen minutes, add the chopped parsley then remove the garlic cloves
On the serving plate, serve the lamb sliced, topped with the hot sauce and alongside the porcini mushrooms
Accompanying wines: Dolcetto Di Dogliani DOC, Trentino Marzemino DOC, Copertino Rosso DOC (young)
Pan
Knife
Italy
| Energy (kcal) | 216.37 |
| Carbohydrates (g) | 0.89 |
| of which Sugars (g) | 0.84 |
| Fat (g) | 18.39 |
| of which Saturates (g) | 9.41 |
| Protein (g) | 11.53 |
| Fiber (g) | 0.74 |
| Sale (g) | 0.07 |
