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Penne with Lamb and Mushroom Sauce

Sauté an onion and two cloves of garlic until softened, add 8 oz thinly sliced mushrooms and sauté 3 minutes.  Add some diced lamb and stir until heated. Toss with 8 oz cooked and drained penne pasta and top with ½ c white breadcrumbs that have been browned in 2 tbsp of butter.

Lamb with Golden Potatoes

Heat 1 tbsp of butter and 1 tbsp olive oil in a large sauté pan. Add a single layer of 2 peeled and sliced (1/4” thick) Yukon gold potatoes to the oil, reduce heat and cook for 10 minutes. Turn the potatoes and season lightly with salt and pepper.  Top with 1 cup cubed pre-cooked lamb, 4 chopped green onions and ½ tsp dried rosemary, add ¼ c stock, cover and simmer about 10 minutes (until potatoes are tender and lamb is heated). Top with chopped parsley.

Lamb with Artichoke Hearts

Sauté a chopped onion in olive oil until softened, add 10 oz artichoke hearts, brown the hearts lightly, add ½ c broth, 1 c diced lamb and season with dill, lemon juice, salt and pepper. Simmer 10 minutes.

Lamb with Lentils

Sauté an onion and garlic in olive oil, add a diced potato, cumin, salt and pepper. Cover and simmer 15 minutes until potato is tender, add 2 c cooked lentils and 1 c diced lamb. Heat through, adjust seasonings, and serve topped with cilantro.