Lamb In Mustard Cream Sauce

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1/2 lb fresh mushrooms, sliced
• 1/2 green pepper, sliced
• 1/2 red pepper, sliced
• oil, to saute
• butter, to saute
• broth, to saute
• 4 tablespoons butter
• 2 tablespoons olive oil
• 3 green onions, tops and all,chopped
• 1 1/2 lbs lamb tenderloin, of other lean lamb,cut into cubes
• coarse pepper
• 1/3 cup dry wine
• 1/3 cup grey poupon mustard
• 1/2 cup plain yogurt

Recipe

• 1 saute peppers 1-2 minutes, add mushrooms and saute until soft,using the smallest amount of oil, butter, broth you can get away with.
• 2 set aside.
• 3 heat butter& oil in large skillet.
• 4 add onions& cook on low 5 minutes without browning.
• 5 raise heat and add lamb, seasoning it with a little coarse pepper.
• 6 cook one minute per side& remove from skillet.
• 7 set aside.
• 8 add wine to skillet and bring to boil, reducing it to a few syrupy spoonfuls add mustard& yogurt& wisk together thoroughly.
• 9 boil 2 minutes.
• 10 combine with lamb, mushrooms and peppers and warm thoroughly.
• 11 place all in a covered baking dish and bake@ 325 for 1-1 1/2 hrs, until fork tender.
• 12 timing will depend on what cut lamb you have chosen.
• 13 (i seldom spring for tenderloin, but use boneless center cut chops or a small boneless roast, so i usually go for closer to the 1 1/2 hrs).
• 14 if sauce is too thin, add a few plain bread crumbs.
• 15 we like this served with basmati rice or couscous.