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Lamb with Mushrooms
Lamb with Mushrooms
(Agnello Ai Funghi)
 
 
Ingredients:

2 and 1/4 lbs (1 kg) shoulder of lamb, boned and rolled
1 lb and 2 oz (500 grams) porcini mushrooms
2 garlic cloves
1 fresh parsley sprig, chopped
4 tablespoons extra virgin olive oil, plus extra for brushing
8 fl oz (250 ml) double cream
1 oz (25 rams) butter
Salt and pepper

Directions:

Preheat the oven to 200C (400F) Gas Mark 6.

Season the meat with salt and pepper.
 
Brush it all over with lightly salted olive oil.

Place in a roasting tin with the olive oil and roast for about an hour.

Separate the stems and caps of the porcini.

Slice the caps and chop 3 and 1/2 oz (100 grams) of the stems.

Remove the lamb from the tin.
 
Cover with foil and keep warm.

Pour 6 fl oz (175 ml) of warm water and cream into a pan.
 
Add the chopped porcini stems and simmer for about 15-18 minutes.

Melt the butter in a frying pan.
 
Add the porcini caps.
 
Cook over a high heat until lightly browned.

Add the garlic.
 
Season with salt and pepper.
 
Lower the heat to medium and cook for another 15 minutes.

Remove and discard the garlic.
 
Add the parsley.

Carve the lamb into thin slices.
 
Place on a warm serving dish.
 
Pour the hot sauce over them and serve surrounded by the porcini caps. Serves 4.

That's it!
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