The dish Lamb with Porcini Mushrooms 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 side dishes. The lamb shoulder is deboned and rolled, then slow-cooked to make it tender and succulent. The porcini mushrooms are sautéed in a pan with 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 thoroughly with a little lightly salted oil
Place it in a roasting pan with four tablespoons of oil and cook for one hour in a preheated oven at 200°C
Remove and keep warm
In a pan pour in a glass of hot water, the cream and 100 g of mushroom stems, well cleaned and cut into pieces
Let cook for 15 minutes
Meanwhile, in a pan with the butter quickly sauté the mushroom caps, sliced, over high heat
Add the whole garlic cloves, season with salt and pepper
Continue cooking over moderate heat for 15 minutes, add the chopped parsley then remove the garlic cloves
On a serving platter serve the lamb sliced, topped with the hot sauce and accompanied by the porcini mushrooms
Wines to accompany: Dolcetto Di Dogliani DOC Trentino Marzemino DOC Copertino Rosso DOC (giovane)
Pan
Knife
Italia
| 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 |
