There happened to be two lambkin roasts in our freezer and so we decided to make them with potato wedges, asparagus and a gypsy mushroom sauce. It was such a delicacy that my mouth starts watering just by thinking of them or watching the picture above.
Even though I love garlic we made the potato wedges without it this time, because the strong aroma of garlic could have overwhelmed the delicate taste of the gypsy mushrooms.
The lambkin roasts have been cut into steaks and then marinated overnight.
Gypsy mushroom sauce – just like all mushroom sauces made with cream – is very easy to make and there is no use to spoil it by seasoning it too strongly. Gypsy mushrooms are not very easy to find, but you can use other mushrooms as a substitute.
There are many different ways to prepare asparagus, but with this meal it’s better to keep them as simple as possible. Just peel the stems very carefully and then cook them in salty water for about 5-10 minutes or until they are soft but not overcooked.
How to make the mushroom sauce can be found on this page just after the lambkin roast.
The recipe for potato wedges can be found here.
PORTION: 2 persons
TIME TO MAKE: marinating the lamb for at least ten hours, potatoes in the oven about 20-25 minutes, mushroom sauce about 15-20 minutes and frying the steaks for a few minutes.
- ½ dl olive oil
- 1 teaspoon of salt
- 3 garlic cloves, minced
- lemon juice
- 2 tablespoons of finely cut parsley
Cut the roasts into 1-1½ cm steaks. Let them marinate for at least ten hours in the fridge.
Don’t fry the steaks until all the other parts of the meal has been done. Then fry them in a hot pan for two minutes on either sides.
- 3 dl cream
- 1 yellow onion
- about 200 gr mushrooms
- salt, paprika powder, black pepper
If you are using dried mushrooms, soak them first before putting them into a pan or a kettle, but remember to squeeze all extra liquid out first. Fresh mushrooms can just be cut and baked, but they also release quite a lot of liquid – so cook it out before adding cream.
Cut the onion in very small pieces and let them saute in a frying pan for a while before adding the mushrooms. Simmer the mushrooms till there is no water left in the pan. Season with salt, black pepper and paprika powder.
Add cream and let it simmer until the sauce is nicely thick. Check the taste and add salt or pepper to your taste if needed.