Recipe for lamb with honey and mushrooms
Cooking is about giving pleasure. Lamb lends itself to many slow-cooked dishes, perfect for the colder months. Served with honey and mushrooms, it's a winning combination, enhanced by the delightful aromas of ginger and coriander leaves. Delicious!
Ingredients · Servings 4
- 4 slices of leg of lamb, not too thick
- Approximately 400g of mushrooms of your choice (porcini, oyster mushrooms and ceps)
- 1 red onion
- 1 bunch of coriander leaves
- 1 teaspoon of grated ginger
- 2 ripe tomatoes
- 3 cloves of garlic
- 4 tablespoons of olive oil
- 3 tablespoons of mountain honey (perfect!) or other
- 1/2 teaspoon of Espelette pepper powder (optional)
- 1 dose of saffron
- Salt (approximately 2 teaspoons)
Method · 35 min
- In a saucepan, sauté the onion in olive oil. Add the finely diced garlic and grated ginger. Brown.
- Cut the lamb leg slices and throw them into the casserole dish. Brown them over medium heat.
- Add the mushrooms and stir. Add the diced tomatoes. Mix.
- Add the chili pepper, saffron, salt and honey. Mix.
- Finally, add the chopped coriander leaves and simmer for 10 minutes over medium heat.
- Serve this dish with rice or wide pasta, such as tagliatelle.
