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Pan Roasted Loin Of Lamb With Colorado Morel Mushroom Ragou

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

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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