2 tablespoons cooking oil
500g diced lamb
400g button mushrooms, cleans and sliced thin
425g Urban Appetite White Wine & Lemon Cream Sauté Sauce
a small bunch of baby leeks, sliced into thin rounds
4 tablespoons sour cream
fresh chopped parsley
In a large heavy-based pan, heat the cooking oil. Brown lamb on all sides in 2 batches.
Return all the lamb to the pan and add the sliced mushrooms and baby leeks. Stir to combine
then cook on a gentle heat for 3 minutes. Add the Urban Appetite White Wine & Lemon
Cream Sauté Sauce and sour cream. Stir together and allow to cook a further 5 minutes.
Finish with a good handful of fresh chopped parsley. Serve with oven roasted potatoes and
crisp, blanched green veges on the side.
Serves 3-4
This recipe uses...
White wine and lemon Saute Sauce $8 |
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