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Lamb With Fine Herbs

Healthycooking's picture
Ingredients
  Margarine 15 Milliliter (1 Tablespoon)
  Vegetable oil 15 Milliliter (1 Tablespoon)
  Lamb loin 2 (230 Gram Each)
  Ground pepper To Taste
  Salt To Taste
  Shallots 15 Milliliter, chopped (1 Tablespoon)
  Thyme sprig 2 , chopped
  Dry red wine 125 Milliliter (0.5 Cup)
  Demi glaze 1 Cup (16 tbs) (250 Milliliter)
  Dijon mustard 1 Teaspoon (5 Milliliter)
  Thyme sprigs 1 Dash
  Ground black pepper To Taste
Directions

Melt the margarine in a skillet over medium heat, add the oil and braise the lamb for 10 minutes or until cooked.
Season.
Remove from the skillet and keep warm.
Remove the fat from the skillet.
Add the shallots and simmer with thyme sprigs.
Deglaze with red wine, adding the demi-glaze and mustard.
Reduce the sauce by a third.
Slice the lamb loins.
Spoon the sauce onto a serving dish; add the lamb slices and garnish with fresh thyme.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Braising
Interest: 
Healthy

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Average: 4.2 (17 votes)