(Lamb with mushrooms and potatoes - Our recipe)

550 g (1 1/4 lb) lamb (from the hind leg)
10 tablespoons extra virgin olive oil
3 little young onion (or half an onion)
2 teaspoons dried marjoram
2 teaspoons dried tarragon
2 teaspoons dried bay leaf
2 tablespoons dried chives
4 tablespoons fresh parsley, finely chopped (if dried, 3 teaspoons)
200 ml (7 fl oz) vin rosé
300 g (10 1/2 oz) puréed tomatoes
3 medium size potatoes
675 g (1 1/2 lb) fresh cultivated mushrooms (if frozen, 300 g - 10 1/2 oz)
Salt

Time:
preparation: 15 minutes
cooking: 1h
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Clean the mushrooms removing any lumps of earth and other impurities with the tip of a knife blade. Brush off grit and dirt with a toothbrush. Do not rinse them with running water; you could loose their delicate taste! Moisten some absorbent kitchen paper and clean them accurately. Slide them lengthways.
Wash the lamb, cut into large pieces, and wipe them. Put them in a large saucepan with the olive oil, the herbs, the parsley and the onions, finely chopped. Brown all over and then pour in the wine. Let it evaporate for some minutes, stirring the meat, and then add a glass of water, the tomatoes, the mushrooms and the potatoes, peeled and cut into large pieces.
Season with salt and keep on cooking, covered, over a low heat. Stir now and then with a wooden spoon. If necessary, add a little of warm water.
Serve hot.