Spring Lamb with Red Wine & Mushroom Sauce

By á-2421

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
• .

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.