Sliced Meat Provencal – From Leg of Lamb

Remove fat and tendons from leg of lamb and cut into strips. Heat the fat, brown the meat, add the finely chopped onions and continue to sauté. Season with salt, pepper and Provence herbs. Finally, add the whipped cream and mushrooms.

Serve with brown rice, washed and cooked in salted water for 15 to 20 minutes.

* By Chef Harald Pittelkow, Restaurant “The Uhle

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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