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Receta Pan Roasted Loin Of Lamb With Colorado Morel Mushroom Ragou
by Global Cookbook

Pan Roasted Loin Of Lamb With Colorado Morel Mushroom Ragou
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  Raciónes: 6

Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.
  3. Place morels on plate and place four 1/4-inch thick slices of lamb on top.
  4. This recipe yields 6 servings.