Rosemary and shiitakes in a lamb dish I wasn’t happy with

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It happens to the best of us, I think.  I had some frozen cooked lamb, and a bunch of beautiful shiitakes (along with two of ours), and some prepared polenta.  I made a kind of ragout with onions and mushrooms, red wine and stock, rosemary and mustard.  The lamb went in, along with some baby peas.  I sliced the polenta and pan-fried it, and piled the lamb concoction on top of it.  Should have been delicious, but it was only so-so.

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Comments

  1. I hate when that happens. Not enough salt?

    I can’t tell you how many dinners I’ve made palatable by salting and red pepper flaking at the table…and then washed it down with more wine. Doesn’t happen all the time, but more often than I’d like it.

    • If only salt could have saved it! The lamb wasn’t very good, and there was just no making up for it.