YIELD:  4 PORTIONS  |    PORTION SIZE:   1 BOWL   |    PREP TIME: 1 HOUR 45 MINUTES

INGREDIENTS

• 2 Pounds of Australian Lamb Leg, Cut into 1-Inch Cubes, Dusted with Flour

• 3 Tablespoons of Butter

• 1 1/2 Tablespoons of Kosher Salt

• 1 Medium Sweet Onion, Diced

• 1/2 Pound of Button Mushrooms, Sliced

• 3 Cloves of Garlic, Minced

• 3 Cups of Vegetable Broth

• 6 Cups of Egg Noodles, Pre-Cooked

• 1 Cup of Sour Cream

• 2 Tablespoons of Worcestershire Sauce

• 1 Tablespoon of Dijon Mustard

• 1/2 Teaspoon of Black Pepper, Ground

GARNISH

• Chives or Green Onion, Finely Sliced

DIRECTIONS

1. In a large skillet, set over HIGH heat & melt the butter. Once the butter is melted & begins to sizzle, add the dusted cubes of lamb & sear until well-browned on all sides (About 8 minutes).

2. Next, add the kosher salt, onion, mushrooms, garlic, & enough broth to cover the lamb. Bring to a simmer & then reduce the heat to MEDIUM-LOW. Cover with a tight-fitting lid or aluminum foil.

3. Allow the lamb to simmer until fork tender (About 45-60 minutes).

4. Once cooked, add the sour cream, Worcestershire sauce, Dijon mustard, & black pepper to the lamb mixture. Stir to combine & cook over LOW heat until a rich sauce is formed.

5. Finally, add the noodles & fold into the lamb mixture.

TO SERVE

Place in a bowl with sliced chives or green onions. Your preference.

NOTE

For an even faster turn-around time, feel free to cook the lamb leg cubes in a pressure cooker or instant pot. Cook at full pressure for 35 minutes & then allow to depressurize naturally.

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