Paprika Lamb

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 1 lb lamb (fillet or chops, as you like)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 onion, chopped
• 1 tablespoon paprika
• 2 1/2 tablespoons all-purpose flour
• 1 1/4 cups chicken stock
• 4 tablespoons dry cooking sherry
• 1 1/2 cups mushrooms, sliced thin (buttons will work but i like "baby bellas")
• salt and pepper
• 3 tablespoons parsley, chopped
• 2/3 cup light sour cream

Recipe

• 1 cut the lamb into 1 inch cubes.
• 2 heat the oil and butter in a large skillet and add the lamb, cooking over medium-high heat until browned. transfer to a plate with a slotted spoon (it may seem like there is a lot of grease left in the pan -- leave it. you'll need it later).
• 3 add the chopped onion to the pan and saute, stirring occasionally for 2-3 minutes or until slightly translucent. add in sliced mushrooms and continue cooking for another 5 minutes, until mushrooms are beginning to soften.
• 4 stir in the paprika and flour and cook, stirring constantly, for 2 minutes (this is where that extra fat is important, to moisten the dry ingredients. if it is too dry, feel free to add in another tablespoon of butter or so).
• 5 gradually stir in the stock and bring to a boil, stirring constantly.
• 6 return the port to the pan, add the sherry and season to taste with salt and pepper.
• 7 cover and simmer for 20 minutes or so, stirring occasionally, until the lamb is tender (also gives you plenty of time to get your starch together). stir in the sour cream and serve.