Ground Lamb And Vegetables In A Cream Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb ground lamb
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 1 leek, halved and chooped
• 1 medium portabello mushroom, chopped
• 3 garlic cloves, miced
• 1/2 cup chicken broth
• 1/2 cup milk or 1/2 cup cream
• 1/2 cup vermouth
• 2 tablespoons dry sherry
• 2 tablespoons sour cream
• 1 sprig fresh rosemary
• 1 bay leaf
• salt and pepper
• 1 dash thyme, and red pepper flakes to taste
• 3 tablespoons butter
• 3 tablespoons flour
• approx. 1 lb. pasta

Recipe

• 1 - in a large sauce or saute pan, brown lamb.
• 2 - as it cooks add leek, carrot and celery.
• 3 - add garlic and mushroom.
• 4 - after the mushrooms have released most of their water add chicken stock.
• 5 - bring to light boil and return to low simmer, begin to slowly add cream and vermouth. stir in sour cream.
• 6 - add rosemary and bay leaf, thyme and red pepper.
• 7 - as sauce is simmering, make a roux in a separate pan. melt butter and slowly whisk in flour to do this. you should have a paste.
• 8 - add this slowly to the sauce to thicken it.
• 9 - in the meantime, cook noodles as directed.
• 10 after sauce has thickened, add sherry if desired. let simmer for a few minutes and then top the noodles with it!
• 11 - i put fresh parsley on top and thought it was a very nice addition!