Lamb backstraps are hardly the cheapest cut of meat on the market [a 400g pack from Durham Street New World Supermarket cost $24.99 on 28th April 2020] but they are delicious, and a much needed little treat during the Covid-19 lockdown.
Ingredients.
200g lamb backstrap, sliced.
½ tsp cinnamon.
½ tsp white pepper.
Salt to taste.
1 tsp finely chopped fresh rosemary leaves.
¼ cup olive oil.
2 cups sliced champignon mushrooms.
1 clove garlic, peeled, sliced.
Another tsp finely chopped fresh rosemary leaves.
2 cups beef stock.
3 tblsp cornflour.
3 cups mixed diced vegetables [e.g. capsicum, broccoli, cauliflower etc].
½ cup dry Marsala.
Preparation.
Cut the meat into slices about the thickness of the width of your littlest finger and place in a sealable pottle. Mix together the cinnamon, rosemary, salt, pepper and oil. Add the mixture to the meat, stir well, seal and leave in a cool place for 4-6 hours. Place the mushrooms, garlic and rosemary in another container, seal and leave in a cool place for 4-6 hours. Beat the cornflour into the stock and set aside. Prepare the vegetables, mix together in a bowl and set aside.
Method.
Set a sauté pan over a medium to hot flame and sauté the meat until sealed all over. Add the mushroom mixture and stir through for 2-3 minutes then add the Marsala. Bring to the boil and sauté until most of the liquor has gone then add the stock. Bring to the boil, stirring until thickened then add the vegetables. Cover, reduce the heat to a simmer and cook for 4-5 minutes. Serve immediately.
Serve: Over linguini pasta, or Udon noodles.
Serves: 2.
Poddimok 