You are here

Peppered Lamb Loin

Healthycooking's picture
Ingredients
  Boneless lamb loin 1 Pound, trimmed of all visible fat
  Peppercorns 2 Tablespoon, freshly cracked
  Sherry vinegar/White wine vinegar 1⁄4 Cup (4 tbs)
  Shallots 1 Tablespoon, minced
  Beef stock 1 Cup (16 tbs), defatted
  Fresh mint 2 Tablespoon, minced
  Margarine 1 Tablespoon
  Medium no yolk egg noodles 8 Ounce
Directions

GETTING READY
1. Cut the lamb into 4 fillets.
2. Press the peppercorns into both sides of each piece with pressure.
3. Coat a no-stick frying pan with no-stick spray.
4. Heat the pan until hot, against medium high flame.

MAKING
5. Fry deep each fillet on both sides.
6. Shift the meat pieces to an ovenproof pan and finish cooking at 400° for 10 to 15 minutes.
7. In the same frying pan, add the sherry vinegar or white wine vinegar and shallots.
8. Cook for a few minutes, and scrape all browned bits from the bottom of the pan.
9. Add the stock in the pan.
10. Stir the ingredient with mint and margarine.

FINALIZATION
11. Keep the preparation warm.
12. Meanwhile, cook the noodles in a large pot of boiling water until just tender.
13. Drain and keep warm the Noodles.

SERVING
14. Serve already prepared lamb fillets in serving plate on noodles bed.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Fried
Dish: 
Noodle
Ingredient: 
Lamb
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

Rate It

Your rating: None
3.9875
Average: 4 (16 votes)