- 4 free-range Karoo-lamb steaks (about 500g)
- 200 g shiitake mushrooms
- Olive oil
- 6 baby gem lettuces, rinsed and halved
- 1 1/2 cups chicken or vegetable stock
- 1/2 cup dry white wine
- 1 crushed clove garlic
- Few sprigs thyme
- Sea salt and milled pepper
- On the side: pasta or brown rice
Trim excess fat from the lamb. Briefly rinse the mushrooms, remove the stems and brush off any grit. Pat dry.
Brown the lamb in as little olive oil as possible in a suitable pan
Remove and season. Stir-fry the mushrooms in the same pan, adding a little more oil if necessary. Remove and season. Add the lettuce and brown lightly.
Remove and season. Pour in the stock and wine. Add the garlic and thyme. Bring to a bubble, then reduce the liquid over high heat until lightly thickened.
Add the lamb and mushrooms and reheat for a few minutes. Add the lettuce and quickly reheat. Check seasoning.
Use portabellini mushrooms when shiitake are not available.