Lamb with a Wild Mushroom and Tomato Pan Sauce

Prep Time: 10 mins

Cook Time: 15 minutes

Serves: 4 people

Ingredients

  • 4 x 100g lean lamb rump (chump) or loin chops
  • 1 tablespoon freshly chopped oregano or thyme leaves
  • 1 tablespoon olive oil

  • For the wild mushroom and tomato pan sauce:

  • 15g butter
  • 75g wild mushrooms, sliced
  • 225g cherry or small plum tomatoes, halved
  • 5 tablespoons good, hot lamb or vegetable stock
  • 1 teaspoon caster sugar, optional
  • Small handful freshly chopped basil leaves
  • 25g Feta cheese, crumbled
  • Baby spinach leaves, to garnish

Method

  1. Place the lamb on a chopping board, season and sprinkle on both sides with the oregano or thyme leaves.
  2. Heat the oil in a large non-stick griddle or frying pan. Add the lamb and cook for 3-4 minutes on both sides until brown. Transfer to a warm plate, cover and set aside.
  3. To prepare the sauce; heat the butter in a non-stick frying pan and add the mushrooms and tomatoes. Cook for 4-5 minutes until slightly soft. Lightly stir through the stock, sugar, if used, basil and seasoning.
  4. Arrange a few spinach leaves on each plate, top with the lamb, spoon over the sauce and sprinkle over the Feta cheese. Serve with new potatoes.