| | Directions | | Slice lamb thinly as for scaloppine. Pound the lamb slices. combine flour and salt. Dip lamb in seasoned flour and brown quickly in butter over medium heat. Place the meat in a baking dish and top with the shallots and mushrooms. Combine the tomato paste with the wine and pour over all. Bake in 325° oven for 40 minutes. |
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| Ingredients | | - |  | 1 1/2 pounds boneless lamb |
| - | | 1/4 cup flour, sifted |
| - | | salt to taste |
| - | | 2 tablespoons butter |
| - | | 8 shallots, sliced |
| - | | 1/2 cup sliced mushrooms |
| - | | 1 tablespoon tomato paste |
| - | | 1/4 cup Chianti or other dry red wine |
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