Sudbury Living
Sudbury Living PDF Editions Sudbury Feature Publications Sudbury Living Weddings PDF Editions

Lamb ideal for Easter meal

Sudbury Living Magazine March 21, 2019 Holiday, Savour Sudbury No Comments on Lamb ideal for Easter meal


This combination of fresh Ontario vegetables and lamb is a winner, in this fast, delicious and colourful dinner that will be a hit with Easter guests. Serve on hot buttered noodles, rice or couscous.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 4


  • 1 Ontario Greenhouse Cucumber
  • 1/4 cup (50 mL) all-purpose flour
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 lb (500 g) lean boneless Ontario Lamb (preferably loin), thinly sliced
  • 2 tbsp (25 mL) olive oil
  • 1/4 cup (50 mL) minced Ontario Shallots (or 1 small Ontario Onion, minced)
  • 3 cups (750 mL) sliced Ontario Mushrooms
  • 3 cloves garlic, minced
  • 1 tsp (5 mL) each dried thyme and rosemary leaves
  • 1/2 cup (125 mL) each dry Ontario White Wine and chicken broth (or all broth)
  • 2 large Ontario Greenhouse Tomatoes, cut in wedges
  • 2 tbsp (25 mL) fresh lemon juice


Quarter cucumber lengthwise; slice crosswise and set aside.

In medium bowl, combine 2 tbsp (25 mL) of the flour, salt and pepper; add lamb and toss to coat. In large skillet, heat oil over medium-high heat; brown lamb 3 to 4 minutes per side, in batches if necessary. Transfer to bowl.

Add shallots and mushrooms; cook 3 minutes. Add reserved cucumber, garlic, thyme and rosemary; cook 2 minutes. Sprinkle in remaining flour and cook for 1 minute. Stir in wine and broth; bring to boil, scraping up browned bits. Cook for 2 to 3 minutes or until slightly thickened. Reduce heat to low. Return lamb and any juices to pan. Stir in tomatoes and lemon juice and heat through.

Nutritional Information:

1 Serving:

  • Protein: 27 grams
  • Fat: 14 grams
  • Carbohydrate: 16 grams
  • Calories: 308
  • Fibre: 2 grams
  • Sodium: 275 mg

Source: Foodland Ontario

Like this Article? Share it!

About The Author

Leave A Response