7 1/2 pounds American lamb top round, thinly sliced and pounded into scaloppini
1/2 pound flour
8 ounces olive oil
12 ounces mushrooms, sliced
12 ounces tomato, skinned, seeded and chopped
1/4 cup shallots, finely chopped
12 ounces marsala wine
1 1/2 quarts brown sauce
12 ounces half & half
Servings: 24
1. Dredge lamb in seasoned flour and sauté in oil.
2. Remove meat from pan and add mushrooms, tomatoes and shallots. Add wine and flame. Add sauce. Add half & half or cream.
3. Return lamb to sauce and reduce to proper consistency, then plate the lamb and pour the sauce over the top
1/2 pound flour
8 ounces olive oil
12 ounces mushrooms, sliced
12 ounces tomato, skinned, seeded and chopped
1/4 cup shallots, finely chopped
12 ounces marsala wine
1 1/2 quarts brown sauce
12 ounces half & half
Servings: 24
1. Dredge lamb in seasoned flour and sauté in oil.
2. Remove meat from pan and add mushrooms, tomatoes and shallots. Add wine and flame. Add sauce. Add half & half or cream.
3. Return lamb to sauce and reduce to proper consistency, then plate the lamb and pour the sauce over the top
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