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Creamy Lamb Sauté
| Print Recipe 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 |
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