Spring Lamb with Red Wine & Mushroom Sauce
By á-2421
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Ingredients
- 8 lamb loin chops
- salt and pepper to taste
- 1 Tbsp butter
- 2 ½ cups sliced mushrooms
- 2 cloves garlic, minced
- ½ tsp dried thyme leaves
- ½ cup dry red wine
- 1 cup whipping cream
- 1 Tbsp tomato paste
- 2 tsp Worcestershire sauce
- salt and pepper to taste
- .
Details
Preparation
Step 1
Sprinkle lamb with salt and pepper. Heat butter in large frying pan over medium-high heat. Add lamb; cook 4-5 minutes per side for medium-rare. Remove lamb to plate, cover loosely to keep warm. Discard all but 1 Tbsp fat. Reduce heat; add mushrooms, garlic and thyme; cook stirring 1 min. Add red wine; cook stirring until nearly evaporated. Add cream, tomato paste and Worcestershire; simmer until sauce-like consistency. Add salt and pepper. Return lamb to pan 1-2 minutes to warm through.
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