Mushroom lamb pan

Name: Mushroom lamb pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g rendered saddle of lamb; 250 g Mushrooms; 1 collar Spring onions; 2 Garlic cloves; 1 Rosemary stalk; 1/2 bunch Thyme; 2-3 TABLESPOONS Olive oil; 250 g Bulgur; 7-10 Tbsp Salt; 7-10 Tbsp dried, crushed chili; 1 glass (370 ml) Tomato peppers; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 75 g pitted black olives; 7-10 Tbsp fresh rosemary and mint

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g rendered saddle of lamb
250 g Mushrooms
1 collar Spring onions
2 Garlic cloves
1 Rosemary stalk
1/2 bunch Thyme
2-3 TABLESPOONS Olive oil
250 g Bulgur
7-10 Tbsp Salt
7-10 Tbsp dried, crushed chili
1 glass (370 ml) Tomato peppers
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
75 g pitted black olives
7-10 Tbsp fresh rosemary and mint

Directions

1
Wash the lamb, dab dry and cut into cubes of about 2 cm. Clean, wash and halve the mushrooms. Leek onions also clean, wash and cut into rings. Peel garlic, press through a garlic press.
2
Wash herbs, pluck leaves. Heat olive oil in a pan. Fry the garlic, lamb and mushrooms for about 7 minutes. In the meantime, put Bulgur in boiling salted water. Let it stand for about 5 minutes.
3
Then drain. Season the lamb pan with salt, dried chilli, herbs and spring onions. Puree the peppers in the liquid. Add to the lamb pan. Fill up with 200 ml water, bring to the boil briefly.
4
Season again with salt, pepper and lemon juice. Serve bulgur and lamb pan garnished with olives, fresh rosemary and mint leaves.