Select boneless lamb from sirloin part of leg or from tenderloin. Cut into 1" cubes. In a large skillet or wok, saute the lamb in the olive oil until well-browned, but still pink inside. Remove the lamb and hold warm. Chop the mushrooms coarsely. Saute the mushrooms and the shallots in the same skillet. Add the broth and bring to a boil. Reduce the liquid in pan to one-half its original volume. Add the tomatoes, cream, bourbon, and parsley. Simmer for 15 to 20 minutes until thickened, stirring occasionally. Return lamb to sauce and heat through. Lamb may be returned to sauce earlier if desired, to cook more thoroughly. Serve immediately.

Serve with a selection of rosemary roasted potatoes, rice pilaf, and steamed vegetables.

An interesting adaptation may be made by substituting Madeira wine for the bourbon. Also, one may use less liquor, but more mushrooms and tomatoes, if the liquor is not preferred.

Any wild mushrooms or combination may be used. Shiitake, porcini, portobello, trumpet, morel, and chanterelle mushrooms can all be found in specialty produce markets and many large supermarkets.

For the sun-dried tomatoes, it is best to use those that are packed by themselves. Snip them with kitchen shears and add directly to sauce for best effect; alternatively, reconstitute them in hot water and chop with a knife. Avoid using the oil-packed tomatoes in jars.