Ground Lamb with Mushrooms and Spinach
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Ground Lamb with Mushrooms and Spinach
Category
Meat and Poultry
Ingredients
- 3 tablespoons Fustini's Gremolata olive oil, divided
- 4 cups chopped mushrooms (Maitake, Crimini, Shitakes)
- 1 shallot, minced
- 1/4 cup dry white wine
- nutmeg
- 1/4 cup chopped parsley
- 1 large onion, chopped
- 1 pound ground lamb
- 1/2 teaspoon chili powder
- 1 teaspoon lemon zest
- 1 tablespoon chopped oregano
- 1 tablespoon chopped chives
- 2 tablespoons chopped rosemary
- 1/2 pound baby spinach
Ingredients
Directions
- Heat 2 tablespoons of olive oil in a 12" skillet over medium-high heat. Add mushrooms and sauté, until softened and beginning to brown. Add minced shallot and cook until soft, about 2 minutes more.
- Deglaze the pan with wine. Season to taste with salt, pepper, nutmeg and parsley. Remove mixture from pan and reserve.
- Return the pan to medium-high heat and warm the remaining 1 tablespoon of olive oil. Add chopped onion and cook until softened. Add ground lamb. Cook until browned. Drain fat and return to pan to heat. Add cooked mushrooms and warm through.
- Mix in chili powder, lemon zest, oregano, chives and rosemary. Season to taste with salt and pepper. Stir in spinach to wilt slightly. Serve warm.
Recipe Note
Substitute your favorite herb-infused Fustini's olive oil. Adapted from "Seasons to Taste"