Lamb Dianne

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

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 lb lamb tenderloin, cut crosswise into 1/4 inch slices
• 14 1/2 ounces chicken broth
• 2 teaspoons worcestershire sauce
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 8 small red potatoes, quartered
• 1 cup fresh mushrooms, sliced
• 1/2 cup green onion, sliced
• 2 tablespoons all-purpose flour

Recipe

• 1 melt the butter in a 12" skillet or dutch oven over medium-high heat.
• 2 add lamb slices and cook 3 to 5 minutes, or until browned on both sides.
• 3 remove lamb and set aside.
• 4 reserve 1/4 cup of the chicken broth.
• 5 add remaining chicken broth, worcestershire sauce, salt, pepper and potatoes to skillet.
• 6 bring to a boil.
• 7 reduce heat to low, cover and simmer 10 minutes or until potatoes are tender.
• 8 stir in mushrooms and onions, and add lamb slices.
• 9 cover and simmer an additional 5 minutes or until vegetables are tender.
• 10 in a small bowl, combine the flour and reserved 1/4 cup of chicken broth; blend until smooth.
• 11 gradually stir into the lamb moisture.
• 12 cook and stir over medium-high heat until mixture is thickened and bubbly.
• 13 enjoy!