The Lamb with Mushrooms dish is a traditional Italian specialty that combines tender lamb meat with the rich, earthy taste 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 slowly cooked to make it soft and succulent. The porcini mushrooms are sautéed 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!
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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 one hour in a preheated oven at 200 degrees
Remove and keep warm
In a pot pour in a glass of hot water, the cream and 100 g of the mushroom stems, well cleaned and cut into pieces
Let it cook for a quarter of an hour
Meanwhile, in a pan with the butter, quickly flavor the mushroom caps cut into slices over high heat
Add the whole garlic cloves, salt and pepper
Continue cooking over moderate heat for a quarter of an hour, add the chopped parsley, then remove the garlic cloves
On the serving plate, serve the lamb cut into slices and coated with the hot sauce and with the porcini mushroom side dish
Pairing wines: Dolcetto Di Dogliani DOC, Trentino Marzemino DOC, Copertino Rosso DOC (young)
Pan
Knife
Italia
| Energy (kcal) | 216.51 |
| Carbohydrates (g) | 0.88 |
| of which Sugars (g) | 0.83 |
| Fat (g) | 18.4 |
| of which Saturates (g) | 9.62 |
| Protein (g) | 11.53 |
| Fiber (g) | 0.72 |
| Sale (g) | 0.08 |
