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Thursday, May 11, 2017

Spring Lamb with Red Wine

Course Main Dishes 
Prep. Time 15 mins 
Cooking Time 15 - 20 mins 
Yields 4 servings

8 2 1/2 oz (75 g) lamb loin chops
Pepper, to taste
1 tbsp (15 ml) butter
2 1/2 cups (625 ml) sliced mushrooms
2 garlic cloves, minced
1/2 tsp (2 ml) dried thyme
1/2 cup (125 ml) dry red wine
1 cup (250 ml) 35 % Real whipping cream
1 tbsp (15 ml) tomato paste
2 tsp (10 ml) Worcestershire sauce
Pepper, to taste

Sprinkle both sides of lamb with salt and pepper. Heat butter in large a skillet over medium-high heat. Add lamb; cook 4 to 5 min per side for medium-rare. Remove lamb to plate, cover loosely to keep warm.
Discard all but 1 tbsp (15 mL) fat. Reduce heat; add mushrooms, garlic and thyme; cook stirring 1 min. Deglaze with red wine; reduce stirring until nearly evaporated.
Add cream, tomato paste and Worcestershire sauce; simmer 5 min or until sauce-like consistency . Add salt and pepper. Return lamb to pan 1 to 2 min to warm through.

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