Lamb With Fine Herbs Recipe
Ingredients
15 mL 1 tbsp margarine
15 mL 1 tbsp vegetable oil
2 boneless loin of lamb, 230 g each
Salt and freshly ground pepper, to taste
15 mL 1 tbsp dry shallots, chopped
2 sprigs fresh thyme, chopped
125 mL 1/2 cup dry red wine
250 mL 1 cup demi-glaze
5 mL 1 tsp Dijon mustard f
resh sprigs of thyme
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.
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.
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