Review of last recipe - Strawberry Strips  (photo above) - I guess I took a double serving!  It was good, easy to make and perfect for a summer dessert.  When I was placing the 1/2" strips onto the sides of the rectangles, they stretched so I folded them to make a raised side of all four sides.

TODAY'S RECIPE - LAMB SCALOPPINI
Serves 3-4

1 lb thin lamb leg slices
2 tbsp flour
salt, pepper, crumbled rosemary

1 egg
1 tbsp water
1 cup seasoned soft bread crumbs

4 tbsp oil
1 clove garlic
2 cups (15 oz can) tomato sauce
4 tbsp red wine
1/2 cup sauteed mushrooms

Pound lamb between sheets of waxed paper.  Dust with seasoned flour. Dip into egg beaten with water, then into the bread crumbs.

Heat oil in skillet with garlic.  Add lamb slices and brown on both sides. Remove lamb, keep warm, discard garlic.

Add tomato sauce and wine to the pan and simmer gently a few minutes, stirring.  Add mushrooms.

Serve lamb with spaghetti or green noodles, spooning sauce over and sprinkle with chopped parsley and grated parmesan cheese.