Lamb in Mushroom Sauce

Mushrooms also known as the "meat" of the vegetable world, are edible fungus. Mushrooms contain proteins, vitamins, minerals, antioxidants. The are made up of around 90% water and are incredibly low in carbohydrates. Oyster and Shiitake mushrooms have the most fiber. A single Portabella mushroom can contain more possium than banana.

    This combination does not exist.

    Salted Butter 25.0 grams

    Salted Butter

    Cooking Cream 60.0 ml

    Cooking Cream

    Cranberry Juice 50.0 ml

    Cranberry Juice

    Medium Potato 1.0 Piece(s)

    Medium Potato

    Green French Beans 60.0 grams

    Green French Beans

    Button Mushrooms 70.0 grams

    Button Mushrooms

    Garlic Cloves 1.0 Unit(s)

    Garlic Cloves

    Small Shallot 1.0 Piece(s)

    Small Shallot

    Flat Leaf Parsley 1.0 grams

    Flat Leaf Parsley

    Fresh Thyme 1.0 grams

    Fresh Thyme

    Brown Gravy by Let's Cook 50.0 ml

    Brown Gravy by Let's Cook

    Lamb 140.0 grams


    • Time : 35.0 mins
    • |
    • Calories: 564.0 kcal
    • |
    • Protein : 70.0 g
    • |
    • Fat : 6.0 g
    • |
    • Carb. : 67.0 g
    : Your Kitchen Essentials
    Utensils: Pan | Pot | Bowl |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Take the lamb out of the fridge 15 minutes before cooking.

    Wash and dry the vegetables prior to chopping (as required):
    - Potatoes: peel and then chop them cubes
    - Button Mushrooms: slice them
    - Green French Beans: trim the beans by removing the woody stem
    - Shallots and Garlic: peel and mince
    - Flat Leaf Parsley: finely chop ; - Thyme: just wash and dry.
    : Prepare the Potato Mash
    Take some cold water In a pot. Add a pinch of salt and the potatoes. Now bring them to boil. Cook till done (you can check by piercing with a fork or a knife). Drain out all the excess water.
    Mash the potatoes in a bowl. Add half of the cream and half of the butter. Season the mixture and add in some chopped parsley. Mix well. Your mash is ready.
    : Pan Fry the lamb
    Season the lamb well with salt and pepper.
    Heat a pan. When it gets hot enough add some cooking oil to it. Then carefully place the lamb on the pan. Let it start to sizzle. Pan fry the lamb for about 3-4 minutes on both sides if you like it rare. While the lamb is cooking move it to one side of the pan and start pan frying the beans. Season the beans with a little salt and pepper. Then take them out of the pan and keep them aside.
    : Make the Mushroom Sauce, Plate and Serve
    Add a touch of oil to the pan and sauté the shallots before adding the mushrooms and garlic. Sautee the mushrooms for about 3 minutes before deglazing the pan with the brown gravy and cranberry juice. Add the thyme and let the sauce simmer. Reduce the liquid by half before adding the remining cream and butter. Check for seasoning and your mushroom sauce is ready.

    Plate and Serve:
    Plate the lamb. Top with mushroom sauce. Garnish with parsley. Serve with the green beans and potato mash on the side.