Lamb Provencale
By: Anonymous
Published: Friday, February 12, 2010 - 4:56pm

Ingredients




1 tablespoon Olive oil
4 Lamb steaks or lamb chops
2 Cloves garlic, peeled and sliced
1 tablespoon Freshly chopped rosemary
1 small Onion, chopped
75 grams Button mushrooms, sliced (3oz)
500 grams Fresh plum tomatoes, skinned and sliced (1lb)
1 tablespoon Tomato puree
Salt and freshly ground black pepper

Preparation

1 Heat the oil in a frying pan, add the lamb and brown on both sides. 2 Remove from the pan and set aside. Stir in the garlic, rosemary and onion and cook for a minute. 3 Add the mushrooms and cook for a further minute, add the tomatoes, tomato puree and seasoning and stir well. 4 Return the lamb to the pan, cover and simmer for 12-15 minutes. There are lots of delicious alternative ingredients for this recipe: 5 Any favourite herb can be used instead of rosemary-try using freshly chopped sage, thyme or parsley. Chopped shallots or salad onions can replace the onion. To save time use a can of chopped tomatoes instead of fresh. A little red or white wine will enrich the flavour of the sauce. 6 NOTES : This traditional French dish can also be tried using pork chops or chicken breast fillets.