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Ингредиенты
- 2 x boneless lamb loins
- 1/2 c. virgin extra virgin olive oil - (4 ounce)
- 2 Tbsp. minced garlic
- 3 sprg fresh rosemary
- 1 Tbsp. balsamic vinegar
- 2 c. fresh morels
- 1/2 c. diced shallots
- 2 Tbsp. red pepper brunoise
- 2 Tbsp. green pepper brunoise
- 2 Tbsp. yellow pepper brunoise
- 1 c. dry red wine
- 1 Tbsp. freshly-grnd black pepper
- 1 tsp freshly-minced parsley
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 tsp balsamic vinegar
- 2 c. demi-glace
- 1 Tbsp. sugar
Инструкции
- 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 min. Let set for 25 min before slicing.
- Ragout of Mushrooms: Saute/fry morels and shallots in extra virgin olive oil. Deglace with red wine and balsamic vinegar. Add in sugar, parsley, and black pepper. Let reduce by half. Add in demi-glace. Let simmer for 5 min. Add in 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 6 servings | |
| Calories 275 | |
| Calories from Fat 202 | 73% |
| Total Fat 22.88g | 29% |
| Saturated Fat 3.24g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 216mg | 6% |
| Total Carbs 9.85g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.99g | 2% |
| Protein 1.6g | 3% |
