Baked Lamb With Creamy Mushroom Sauce

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.