You will love this rustic, fragrant dish of rich succulent red wine braised lamb, with mushrooms. It’s quick and easy to prepare and yet looks very fancy and time consuming; making this dish one of my favourite dinner party meals! Mashed or roasted potatoes taste great alongside this great meat dish.
- 2-3 pounds lamb pieces (shanks, rib, shoulder or leg)
- 4 cups of mushrooms of choice, scrubbed
- juice of half a lemon
- 12 cloves garlic, whole
- 1 medium onion, sliced
- 1 cup mavrodaphne wine or any semi-sweet red wine
- 1 cup fresh basil leaves
- 1/4 cup olive oil + 3 tablespoons of olive oil
- salt and freshly ground pepper to taste
Heat 1 tablespoon of olive oil in a large frying pan on high heat. Add mushrooms and cook for 4 to 5 minutes until browned. Stir in lemon juice, cover, remove from heat and set aside. Meanwhile heat 2 tablespoons of olive oil in another large frying pan on high heat. Add lamb garlic and onion and season with salt and pepper. Cook until browned. Add lamb and garlic to the pan of mushrooms. In the empty pan add wine and basil and cook until the wine reduces slightly (approx. 2 min). Add lamb mixture to wine reduction and the add olive oil. Cook for another few minutes making sure to coat all ingredients well in the liquid.