Recipe from wholefoodsmarket.com
Serves 4
Ingredients
2 cups (about 6 ounces) white or cremini mushrooms2 racks of lamb (8 ribs each) or lamb loin
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons Dijon mustard
1 tablespoon canola oil
3/4 cup red wine
3/4 cup low-sodium beef or chicken broth
1 teaspoon sugar (optional)
1 tablespoon chopped thyme
Method
Place the mushrooms in a food processor and process until finely chopped. If you do not have a food processor, finely chop the mushrooms by hand. Remove any resulting liquid from the mushrooms by placing them in a paper towel and gently squeezing. Transfer the chopped mushrooms to a large plate.Sprinkle the lamb loins all over with salt and pepper, then rub the mustard all over the loins, avoiding the ends. Roll loins in mushrooms on the plate, pressing down gently to make sure the mushrooms adhere well.
Heat oil in a large skillet over medium high heat. Add lamb and sear on all sides. This should take about 3 minutes per side. Once seared, either reduce the heat to medium and continue to cook, covered, on the stove or transfer the uncovered skillet to a 350°F oven and continue to cook until lamb is medium rare (125°F internal temperature), or longer if desired. Remove the loins from the skillet and let them sit for a few minutes prior to slicing so that the meat redistributes its natural juices.
Meanwhile, add wine, broth and sugar to the skillet and simmer on medium high heat until it reduces so that it is thick enough to coat the back of a spoon. (The sauce should reduce by approximately half of its volume.)
Slice each loin on a bias into eight slices. Drizzle some sauce on the bottom of each plate and arrange four slices of lamb on top. Top with thyme and serve.
**My variation: I use the leanest cut of lamb available at the grocery and slice any extra fat off, low sodium broth, exclude the sugar, don't forget to allow the sauce to cook down** Yum I love lamb :) I eat this with a sweet potato covered in cinnamon.
Mushroomy lamb
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