Lamb And Portobello Bourguignonne

• 1/4 cup all-purpose flour
• 1/2 teaspoon garlic salt
• 1/4 teaspoon black pepper
• 1 pound boneless leg of lamb, trimmed and cubed
• 1 tablespoon olive oil, divided
• 1/4 cup minced shallots
• 1 (8-ounce) package baby portobello mushrooms
• 1 (10 1/2-ounce) can condensed beef consomme, undiluted
• 1/2 cup dry red wine
• 1 tablespoon chopped fresh parsley
• 1 tablespoon yogurt-based butter-type spread
• 2 2/3 cups frozen mashed potatoes
• 2 1/2 cups fat-free milk

1. Combine first 3 ingredients in a large zip-top plastic bag; add lamb. Seal bag, and shake to coat lamb.
2. . Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add lamb, and cook 4 minutes or until browned, stirring occasionally. Remove lamb from pan.
3. . Heat remaining 1 teaspoon oil in pan. Add shallots and mushrooms; saute 3 minutes. Add lamb, consomme, wine, and parsley; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until lamb is tender. Stir in yogurt-based spread. Simmer, uncovered, 10 minutes or until sauce is thick.
4. . Prepare mashed potatoes according to package directions using 2 1/2 cups milk. Serve lamb mixture over mashed potatoes.

allpurpose, garlic salt, black pepper, lamb, olive oil, shallots, baby portobello mushrooms, condensed beef consommue, red wine, parsley, butter, frozen mashed potatoes, milk

Taken from www.myrecipes.com/recipe/lamb-portobello-bourguignonne (may not work)