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- Lamb with Mushrooms
- (Agnello Ai Funghi)
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- Ingredients:
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2 and 1/4 lb (1 kg) shoulder of lamb, boned and rolled
4 tablespoons extra virgin olive oil, plus extra for brushing
1 lb and 2 oz (500 grams) porcini mushrooms
8 fl oz (250 ml) double cream
1 oz (25 rams) butter
2 garlic cloves
1 fresh parsley sprig, chopped
Salt and pepper
Directions:
Preheat the oven to 200°C (400°F) Gas Mark 6.
Season the meat with salt and pepper and brush it all over with lightly salted olive oil.
Place in a roasting tin with the olive oil and roast for 1 hour.
Meanwhile, separate the stems and caps of the porcini, then 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) warm water and the cream into a pan, add the chopped porcini stems and simmer for 15 minutes.
Meanwhile, melt the butter in a frying pan, add the porcini caps and cook over a high heat until lightly browned.
Add the garlic, season with salt and pepper, lower the heat to medium and cook for a further 15 minutes.
Remove and discard the garlic and 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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