Ingredients
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1 tablespoon olive oil
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4 lamb leg chops
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1 small bunch spring onions, trimmed
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200g small button mushrooms
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400g can chopped tomatoes
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1/4 cup dry red wine
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2 tablespoons tomato paste
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2 tablespoons chopped fresh flat-leaf parsley leaves
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1/3 cup pitted black olives
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Soft polenta, to serve (see note)
Method
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1Heat oil in a saucepan over medium-high heat. Cook lamb, in 2 batches, for 2 minutes each side or until browned. Remove from pan. Add onions and mushrooms to pan. Cook, stirring, for 2 minutes or until lightly browned.
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2Return lamb to pan. Add tomato, wine and tomato paste. Bring to the boil. Reduce heat to low. Simmer, covered, for 5 minutes. Remove lid. Simmer, uncovered, for 5 minutes or until sauce has thickened slightly. Stir through parsley and olives. Serve with soft polenta.
Source: taste.com.au
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