Pan Roasted Loin Of Lamb With Colorado Morel Mushroom Ragou

By á-174942

Ingredients

• RAGOUT OF MUSHROOMS:
• 2 boneless lamb loins
• 1/2 cup virgin olive oil - (4 oz)
• 2 tablespoons chopped garlic
• 3 sprigs fresh rosemary
• 1 tablespoon balsamic vinegar
• 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

Details

Servings 6

Preparation

Step 1

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.