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¼ cup olive oil
1½ kg lamb chops
1 cup salami or 200 g, spicy, cut into strips
3 cups mushrooms or 300 g, sliced
1 tablespoon tomato paste
1 teaspoon fresh rosemary
1½ tablespoons plain flour
1 cup fresh cream or 250 ml
2½ cups water or 625 ml
2 cubes MAGGI® Chicken Bouillon
½ teaspoon ground black pepper
½ cup spring onions or 50 g, chopped
Heat oil in a large pan, gradually add lamb cutlets and fry them for 2 minutes over medium high heat, turning each cutlet once. Remove from pan and arrange on an oven dish.
In the same pan, stir and fry the beef salami over medium heat for 2 minutes. Add mushrooms and cook for another 6 minutes.
Add tomato paste, rosemary, flour, cream, water, MAGGI® Chicken Bouillon cubes, and black pepper and stir well. Bring to boil and cook for 3 minutes.
Remove from heat, stir in the chopped spring onions, then pour over the lamb cutlets.
Bake in a 175°C oven for 30 minutes.
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