Roasted Lamb and Oyster
Mushrooms
Serve 6
Ingredients:
2 pounds boneless lamb shoulder, trimmed of fat and sinew, cut into 2-inch
cubes
1 1/2 pounds oyster mushrooms, rinsed and blotted dry, cut into 2-inch
cubes
1/2 cup extra-virgin olive oil
4 rosemary sprigs
2 garlic cloves, chopped
1/4 teaspoon chili flakes
1 teaspoon salt
Preparation:
Preheat the oven to 450ºF.
Toss all the ingredients in a 10 x 14-inch roasting pan. Roast for 1 hour in
the preheated oven, basting with the cooking juices every 15 minutes. Serve
hot. (Micol
Negrin, Rustico Regional Italian Country Cooking, 2002) |