LAMB WITH MUSHROOM & PEPPERS

Serves 4
INGREDIENTS
I used a rib-eye fillet sliced into small pieces and found this very successful for this recipe. A quick tasty dish, great served with rice or pasta.
INGREDIENTS
400-500 gms Lamb loin, fillet, or rump

1/4 cup flour

1 tsp cracked pepper 

3 tbsps olive oil

2 green or red peppers, sliced 
onion or 8 shallots

3-4 cloves garlic

100 gms sliced mushrooms

1/4 cup sherry or white wine
1 tsp beef or lamb stock

3/4 cup water
1 tsp dried basil or 1/4 to 1/2 cup basil leaves 
METHOD
1.  Thinly slice lamb & toss in flour & peppercorns.
2.  Heat 2 tbsp oil and brown the lamb. Remove to a dish.
3.  Heat remaining 1 tbsp oil. Saute onions or shallots, garlic, peppers & mushrooms for 2 minutes.
4.  Add sherry, stock and water, bring to the boil and simmer for a few minutes
5.   Add lamb & basil, stirring until heated through.
Remember Texel cooks quicker than conventional lamb

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