Just over a year ago, I published a recipe for Lamb and Cream Sauce. We decided to make it today, for New Year’s Day 2017. My husband came up with an awesome idea while we were making it – adding mushrooms! So, for those of you who like mushrooms, here’s the updated recipe. If you don’t like mushrooms, just leave them out for the original “Lamb with Cream Sauce”.
I like flexible recipes. I don’t usually measure ingredients, because I rarely make the exact amount called for in recipes, and also because I prefer to flavor things the way I like them. So, here’s one of my recipes, in all of its inexact glory:
Butter (a few tablespoons)
Oil (a few tablespoons)
Lamb shoulder arm chops (or some other cut of lamb) – maybe around 1 lb. or so
Sliced fresh mushrooms
Onion powder, or (chopped or sliced) fresh onion
Garlic powder, or chopped garlic cloves
Parsley (fresh or dried)
Mint (fresh or dried)
Basil (fresh or dried)
Rosemary (fresh or dried)
Ground black pepper
Bouillon (chicken, vegetable, or beef)
Flour (about 1 or 2 tablespoons)
Sour cream and/or milk (about 1/2 cup or so, depending on how much sauce you want)
Optional: prepared noodles, rice, potatoes, bread and butter, or buttered toast
1. Put lamb, butter, and oil in a casserole in the oven; then sprinkle with onion, garlic, parsley, mint, basil, rosemary, and black pepper OR heat butter and oil in a frying pan on medium heat; then add lamb, onion, garlic, parsley, mint, basil, rosemary, and black pepper.
2. If desired, start the noodles, rice, or potatoes.
3. Mix the bouillon, flour, milk, and/or sour cream in a small cup or bowl and set aside.
4. When the lamb has browned somewhat, add in the sliced mushrooms.
5. When the lamb is cooked thoroughly, transfer it and the mushrooms to a serving dish. (I actually sometimes leave everything in the pan, add the other ingredients, and then cook it all together)
6. Add the bouillon/milk/sour cream/flour mixture into the pan where the lamb was cooked to start the sauce. If you used a casserole in the oven, you can pour it all into a small saucepan and heat on medium. Bring the liquid to a boil, then reduce heat and let the sauce thicken for a few minutes.
7. Serve the sauce with the lamb. It goes well with potatoes, noodles, or rice. I also like to have bread and butter with it to swipe up all the extra sauce.