Meats | All Information
Sep 052011
Salam Eid Ul Fitr everyone..
How was your Eid??? Mine was very simple..finally i manage to baked a couple of layer cake for my mom & my MIL. Hope they like it. But now i ended up having a lot of leftover egg whites in my fridge. Hmm…what i’m going to do with that?? haiizzz..i think i should ask Mr. Google.
Ok, this recipe its not from egg whites yeah…heheh…i made this way before fasting month. I don’t know why i still not publish it. So today i decided to publish it for my future reference, just in case i forgot the  recipe, coz i’ll definitely going to make this again coz we (me & my hb) loves it ^^,. Here the recipe…
Baked Lamb With Creamy Mushroom Sauce
  • 4 lamb shoulder
  • 4 cloves garlic, pounded
  • 1 1/2 inch ginger, pounded
  • 1 tbsp rosemary, pounded
  • 2 tbsp lemon juice
  • 1 tsp worcestershire sauce
  • Salt & pepper to taste
  • 1 tsp paprika
  • 2 tbsp olive oil
Marinate the lamb shouder with all the herbs & spices, put it in the fridge for 24 hours or overnight.
Preheat oven for 180C & baked for about 40-45 minutes (i like it well done :)).
  • 1 package white button mushroom, sliced
  • 1 tbsp butter
  • 250 ml heavy cream
  • 1/2 cup chicken or beef stock
  • Salt & pepper to taste
In the medium sauce pan over medium low heat, melt the butter & saute the mushroom until soft.
Add heavy cream, stock, salt & pepper. Let it simmer & turn off the heat.
For mash potatoes, u can click here.
 Posted by at 1:49 pm