Pan roasted loin of lambwith a ragout of colorado morel mushrooms recipe

Pan Roasted Loin of Lamb>with a Ragout of Colorado Morel Mushrooms recipe

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Recipe intro

This recipe for pan-roasted loin of lamb with a ragout of Colorado morel mushrooms is a delightful combination of flavors and textures. The succulent lamb loin is seared to perfection, creating a crispy exterior while maintaining its tender juiciness. The ragout of Colorado morel mushrooms adds a rich earthiness to the dish, complementing the lamb beautifully. This recipe is perfect for a special occasion or when you want to impress your guests with a gourmet meal.

Keywords: pan-roasted, loin of lamb, ragout, Colorado morel mushrooms, gourmet meal.

Pan roasted loin of lambwith a ragout of colorado morel mushrooms recipe details

Pan roasted loin of lambwith a ragout of colorado morel mushrooms recipe, recipe Rating: 4.8
Number of votes:146

Ingredients

2 boneless lamb loins

1/2 cup (4 ounces) virgin olive oil

2 Tablespoons chopped garlic

3 sprigs fresh rosemary

1 Tablespoon balsamic vinegar

Ragout of Mushrooms

2 cups fresh morels

1/2 cup diced shallots

2 Tablespoons each red, green, and yellow pepper, cut brunoise

1 cup dry red wine

1 Tablespoon freshly ground black pepper

1 teaspoon freshly chopped parsley

2 Tablespoons extra virgin olive oil

1 teaspoon balsamic vinegar

2 cups demi-glace

1 Tablespoon sugar

Instructions:

From the Kitchen of Chef Craig Hartman

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 minutes. Let set for 25 minutes before slicing.

Ragout of Mushrooms: Saute morels and shallots in olive oil. Deglace with red wine and balsamic vinegar. Add sugar, parsley, and black pepper. Let reduce by half. Add demi-glace. Let simmer for 5 minutes. Add peppers for color. Place morels on plate and place four 1/4-inch thick slices of lamb on top.

Serves: 6