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Lamb and Portobello Bourguignonne

Prep time 10 mins
Cook time 1 hr, 7 mins
Yield 4 servings (serving size: about 2/3 cup mashed potatoes and 3/4 cup lamb mixture)
Bourguignonne is the French term for "as prepared in Burgundy." It refers to meat that is braised in red wine and garnished with mushrooms and onion.

Ingredients

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1 pound boneless leg of lamb, trimmed and cubed
  • 1 tablespoon olive oil, divided
  • 1/4 cup minced shallots
  • 1 (8-ounce) package baby portobello mushrooms
  • 1 (10 1/2-ounce) can condensed beef consommé, undiluted
  • 1/2 cup dry red wine
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon yogurt-based butter-type spread
  • 2 2/3 cups frozen mashed potatoes
  • 2 1/2 cups fat-free milk

Nutrition Information

  • calories 377
  • fat 13.2 g
  • satfat 3.9 g
  • protein 28.9 g
  • carbohydrate 37.1 g
  • cholesterol 60 mg
  • iron 3.5 mg
  • sodium 489 mg
  • caloriesfromfat 32 %
  • fiber 3.2 g
  • calcium 166 mg

How to Make It

  1. Combine first 3 ingredients in a large zip-top plastic bag; add lamb. Seal bag, and shake to coat lamb.

  2. . Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add lamb, and cook 4 minutes or until browned, stirring occasionally. Remove lamb from pan.

  3. . Heat remaining 1 teaspoon oil in pan. Add shallots and mushrooms; sauté 3 minutes. Add lamb, consommé, wine, and parsley; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until lamb is tender. Stir in yogurt-based spread. Simmer, uncovered, 10 minutes or until sauce is thick.

  4. . Prepare mashed potatoes according to package directions using 2 1/2 cups milk. Serve lamb mixture over mashed potatoes.

Oxmoor House Healthy Eating Collection