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Ingredients:
Approximately 1 lb. preseasoned lamb steak or chops
6 shiitake mushrooms (fresh or dried)
1 small tomato
1 shallot
1 scallion
1/4 tsp, chopped garlic
1 tsp, capers (optional)
sake (Japanese rice wine, optional)
1 tbl. butter (optional)
salt and pepper

Marinade:
(This is a quick marinade meant to impart a subtle flavor. Use for poultry, seafood, and other cuts of meat as well).
1 tbl. lemon juice
1 tbl. soy sauce
2 tbl. olive oil
1/2 tsp. chili paste with garlic, or to taste. (Chili paste, known also as Sambai Oeiek is available in Asian groceries and some supermarkets).

Preparation:
• First mix the marinade, adding ingredients in the order given.
• Remove stems from shiltake mushrooms and slice the caps. If using dried shiitakes, soak whole mushrooms for 1/2 hour in water to cover, then bring to boil in soaking water with a tablespoon or so of soy sauce. Reduce to simmer and cook for 20 minutes or until tender. Then remove stems and slice.
• Cut the tomato into small cubes.
• Mince shallot.
• Slice the scallion into small pieces.
• Preheat oven to 375
• Place lamb in marinade for five minutes or so, turning to ensure even absorption.

• Brown the lamb on both sides in a saute pan over medium heat. Then place in a baking pan (a pie plate works) in preheated oven for ten minutes or more depending on how rare or well you like your lamb.
• Deglaze the saute pan with a splash of sake or water.
• Add mushrooms, shallots, scallion, garlic and capers, stirring quickly for a minute or so. Add butter and remove from heat.
• When lamb is done, spread the shiitake mix across it diagonally and serve with accompaniments, such as potatoes, pasta, rice, salad, bread, etc.

For more lamb and other recipe ideas email: Doug Larsen at sage2@fone.net