Lamb Provencale

Photo: flickr user @rgs

Ingredients

1 tablespoon Olive oil

4 Lamb steaks or lamb chops

2 Cloves garlic, peeled and sliced

1 tablespoon Freshly chopped rosemary

1 small Onion, chopped

75 grams Button mushrooms, sliced (3oz)

500 grams Fresh plum tomatoes, skinned and sliced (1lb)

1 tablespoon Tomato puree

Salt and freshly ground black pepper

Preparation

Heat the oil in a frying pan, add the lamb and brown on both sides.

Remove from the pan and set aside. Stir in the garlic, rosemary and onion and cook for a minute.

Add the mushrooms and cook for a further minute, add the tomatoes, tomato puree and seasoning and stir well.

Return the lamb to the pan, cover and simmer for 12-15 minutes. There are lots of delicious alternative ingredients for this recipe:

Any favourite herb can be used instead of rosemary-try using freshly chopped sage, thyme or parsley. Chopped shallots or salad onions can replace the onion. To save time use a can of chopped tomatoes instead of fresh. A little red or white wine will enrich the flavour of the sauce.

NOTES : This traditional French dish can also be tried using pork chops or chicken breast fillets.