Saute of lamb with courgettes and mushrooms

You will need

• 175g boneless lamb fillet
• 30 ml / 2 tbsp vegetable oil
• 1 small onion, skinned and finely chopped
• 1 small garlic clove, skinned and crushed
• 15 ml / 1 tbsp tomato puree
• 300 ml / .5 pint hot chicken stock
• 5 ml / 1 tsp chopped fresh rosemary or .5 tsp dried
• salt and freshly ground black pepper
• 25g butter
• 2 small courgettes, trimmed and sliced
• 50-75g button mushrooms, wiped and sliced

To prepare

Cut the lamb into thin slices, discarding all fat and sinew. Heat the oil in a heavy based frying pan, add the lamb and fry over a brisk heat until well browned on all sides. Remove with a slotted spoon and drain on absorbent kitchen paper.
Add the onion and garlic to the pan and fry gently for about 5 minutes, until soft but not coloured. Dissolve the tomato puree into the hot stock then pour into the pan. Return the meat to the pan, the sprinkle with rosemary and add salt and pepper to taste. Simmer, uncovered, for 20 minutes until the lamb is tender.
Melt the butter in a seperate frying pan, add the courgettes and mushrooms and toss over a high heat for about 5 minutes.
Add the courgettes and mushrooms to the lamb, increase the heat and stir fry until most of the liquid has evapourated and the sauce just coats the meat and vegetables. Taste, and season as required.

Can be served on a bed of boiled rice.

cooking for one or two