Lamb With Fine Herbs Recipe


Health IndexHealthyCuisine
Interest Group


 Margarine15 Milliliter (1 Tablespoon)
 Vegetable oil15 Milliliter (1 Tablespoon)
 Lamb loin2 (230 Gram Each)
 Ground pepper To Taste
 Salt To Taste
 Shallots15 Milliliter, chopped (1 Tablespoon)
 Thyme sprig2 , chopped
 Dry red wine125 Milliliter (0.5 Cup)
 Demi glaze1 Cup (16 tbs) (250 Milliliter)
 Dijon mustard1 Teaspoon (5 Milliliter)
 Thyme sprigs1 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.