Mouth Watering Mutton With Creamy Mushroom Sauce Recipes

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MOUTH-WATERING MUTTON WITH CREAMY MUSHROOM SAUCE



Mouth-Watering Mutton With Creamy Mushroom Sauce image

This is a very tasty and inexpensive meal, taking very little cooking time. The mutton is juicy and succulent. The meat's juices incorporate into the creamy mushroom sauce, making for a flavourful, mouth-watering experience. Although the field mushrooms give the sauce a delicious richness, they can be supplemented with any type of fresh mushroom.

Provided by wildschwein

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

butter
2 forequarter mutton chops
salt
pepper
1 small onion (chopped)
1 garlic clove (crushed)
1/2 cup sour cream
1 tablespoon vinegar or 1 tablespoon lemon juice
2 large field mushrooms (sliced)
1 tablespoon chopped fresh parsley

Steps:

  • In a hot pan, add some butter and the chops.
  • Season chops with salt and pepper, and cook briefly on each side until browned.
  • Remove the chops from the pan.
  • Add onion and garlic to pan, and sautee for a few minutes.
  • Add the mushrooms and cook until tender.
  • Add sour cream and stir.
  • Add vinegar/lemon juice and stir.
  • Return the chops to the pan, bathing them in the sauce.
  • Cover pan with lid and simmer for around 5-10 minutes, depending on how cooked you like your meat. We recommend cooking until medium-rare.
  • Adjust seasoning (salt & pepper) as necessary.
  • Plate with mashed potato, rice, pasta and/or vegetables.
  • Sprinkle with chopped parsley to serve.
  • This recipe can be easily multiplied to cater for more.

Nutrition Facts : Calories 147.1, Fat 12.2, SaturatedFat 7.5, Cholesterol 25.3, Sodium 34.1, Carbohydrate 7.4, Fiber 0.8, Sugar 2, Protein 3

LAMB PATTIES WITH MUSHROOM SAUCE



Lamb Patties With Mushroom Sauce image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 18

1 1/4 pounds ground lean lamb
3 tablespoons olive oil
1 1/2 cups finely chopped onions
1 teaspoon finely chopped garlic
1 teaspoon ground cumin
1/2 cup finely chopped coriander or parsley
1/2 cup fine fresh bread crumbs
1 egg, lightly beaten
Salt and freshly ground pepper to taste
1 tablespoon butter
pound fresh mushrooms, thinly sliced, about 2 cups
2 tablespoons finely chopped shallots
1/4 cup dry white wine
1/2 cup chopped peeled fresh tomatoes or canned crushed tomatoes
3/4 cup fresh or canned chicken broth
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
2 teaspoons arrowroot or cornstarch
1 tablespoon water

Steps:

  • Place the lamb in a mixing bowl.
  • Heat two tablespoons of the oil in a small skillet and add the onions and garlic. Cook briefly, stirring, until wilted. Sprinkle with cumin and stir, blending well. Cool briefly.
  • Scrape the onion mixture into the lamb. Add the coriander, bread crumbs, egg, salt and pepper. Blend well with fingers and shape the mixture into 20 patties. Set aside.
  • For the mushroom sauce, heat the butter in a saucepan and add the mushrooms, shallots, salt and pepper. Cook over medium-high heat until all the moisture from the mushrooms has evaporated.
  • Add the wine and simmer briefly over high heat. Add the tomatoes, broth and tarragon. Cook about 5 minutes, stirring occasionally.
  • Blend the arrowroot with the water. Stir into the sauce and cook briefly.
  • Meanwhile, heat the remaining olive oil in a nonstick skillet large enough to hold the patties in one layer. Add the patties and turn them so they brown evenly, about 5 minutes. Drain the fat.
  • Add the patties to the sauce, cover and simmer about 10 minutes.

Nutrition Facts : @context http, Calories 1216, UnsaturatedFat 56 grams, Carbohydrate 30 grams, Fat 115 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 54 grams, Sodium 1086 milligrams, Sugar 8 grams, TransFat 0 grams

BONED RACK OF LAMB WITH MUSHROOM CREAM SAUCE



Boned Rack of Lamb With Mushroom Cream Sauce image

Provided by Craig Claiborne

Categories     dinner, main course

Time 30m

Yield 6 servings

Number Of Ingredients 17

2 racks of lamb, about 2 1/2 pounds each, boned
2 large cloves garlic, peeled and thinly sliced
3 tablespoons olive oil
Salt to taste if desired
Freshly ground pepper to taste
1 small carrot, trimmed and scraped and cut into inch lengths
1 small onion, peeled and cut into eighths
2 sprigs fresh thyme or 1/2 teaspoon dried
1 shallot, peeled and cut in half
2 tablespoons pureed shallots and onions (see recipe)
1/3 cup dry white wine
1/3 cup water
1 tablespoon butter
3 large tomatoes, about 1/2 pound each or slightly larger, for garnish
6 sprigs watercress
Woodland sauce (see recipe)
Zucchini cake mousse (see recipe)

Steps:

  • Preheat oven to 500 degrees.
  • Open up boned racks, fat side down. Arrange slices of garlic along base of the main meat portion. Roll flap around the main meat portion to enclose garlic neatly. Tie each rolled-up rack with string in several places.
  • Heat heavy oval baking dish large enough to hold tied racks plus chopped bones. Add oil and rolled racks. Scatter bones all around. Brown meat on all sides over high heat. Transfer dish to oven and bake 12 minutes.
  • Scatter carrot, onion, thyme and shallot around lamb and continue cooking 5 minutes. Remove racks and cover with foil to keep warm.
  • Carefully pour fat from pan. Place pan atop stove. Add pureed shallots and onions and cook briefly, stirring. Add wine and water and bring to boil over high heat, stirring occasionally. Cook 5 minutes. Strain sauce into saucepan and bring to boil. Swirl in butter.
  • Meanwhile, prepare tomatoes for garnish. Drop tomatoes into boiling water and let stand 12 seconds. Drain and peel. Cut each tomato into 6 wedges of equal size. Cut away pulp and seeds of each wedge, leaving only outer shell. Warm these shells briefly without cooking in microwave or regular oven.
  • To serve, cut meat into inch thick slices.
  • Spoon equal portions of woodland sauce onto each of 6 warmed plates. Unmold zucchini cake in center of sauce. Surround zucchini cake with slices of lamb. Spoon hot pan sauce over lamb. Garnish each serving with 3 warmed tomato wedges and 2 sprigs of watercress.

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