Porcini Lamb with Orecchiette

By vegar

Ingredients

• 500 g diced lamb shoulder
• 4 onions, chunkily diced
• 4 leeks, chunkily diced
• 4 garlic glove, finely chopped
• 2 bunches marjoram (leaves only
• 2 bunches oregano (leaves only)
• 1 bunch thyme (leaves only)
• 5 large field mushrooms, diced in chunks
• 1 pks dry porcini
• 2 l chicken stock
• 1 packet orecchiette pasta
• 1 bunch fresh mint
• Olive oil for sautéing
• Parmesan, to serve

Preparation

Step 1

In a large saucepan, sauté onions, leeks and garlic until very soft. Remove from heat.
2.Using the same saucepan on high heat, seal the lamb until golden brown add onion, leek and garlic mix.
3.Add mushrooms, herbs, dry porcini sauté until soft. Add chicken stock, simmer until lamb tender.
4.Serve with cooked pasta, fresh mint and grated parmesan.

Notes: Perfect time for cooked pasta is 8 minutes (al dente).