Lamb With Fine Herbs
|Margarine||15 Milliliter (1 Tablespoon)|
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Lamb loin||2 (230 Gram Each)|
|Ground pepper||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|
Melt the margarine in a skillet over medium heat, add the oil and braise the lamb for 10 minutes or until cooked.
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.