Pan Roasted Loin Of Lamb With Colorado Morel Mushroom Ragou

Pan Roasted Loin Of Lamb With Colorado Morel Mushroom Ragou
Pan Roasted Loin Of Lamb With Colorado Morel Mushroom Ragou

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    boneless lamb loins

  • 1/2

    cup virgin olive oil - (4 oz)

  • 2

    tablespoons chopped garlic

  • 3

    sprigs fresh rosemary

  • 1

    tablespoon balsamic vinegar

  • RAGOUT OF MUSHROOMS:

  • 2

    cups fresh morels

  • 1/2

    cup diced shallots

  • 2

    tablespoons red pepper brunoise

  • 2

    tablespoons green pepper brunoise

  • 2

    tablespoons yellow pepper brunoise

  • 1

    cup dry red wine

  • 1

    tablespoon freshly-ground black pepper

  • 1

    teaspoon freshly-chopped parsley

  • 2

    tablespoons extra-virgin olive oil

  • 1

    teaspoon balsamic vinegar

  • 2

    cups demi-glace

  • 1

    tablespoon sugar

Directions

Mix above ingredients thoroughly and marinate lamb for 1 hour before roasting. Sear lamb on a heavy soutior on all sides over medium-high heat. Then turn on low and cook for approximately 10 minutes. Let set for 25 minutes before slicing. Ragout of Mushrooms: Saute morels and shallots in olive oil. Deglace with red wine and balsamic vinegar. Add sugar, parsley, and black pepper. Let reduce by half. Add demi-glace. Let simmer for 5 minutes. Add peppers for color. Place morels on plate and place four 1/4-inch thick slices of lamb on top. This recipe yields 6 servings.

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