Pan Seared Lamb Loin with Root Vegetables
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 3.00 | pc | Lamb loin, boneless , about 4 lbs each |
| 32.00 | oz | Knorr Ultimate Frozen Ready-To-Use Demi-Glace Sauce 4 x 3 Lb |
| 4.00 | floz | Balsamic Vinegar |
| 4.00 | oz | Red wine |
| 1.00 | tbsp | Onions, shallots , chopped |
| 1.00 | tbsp | Garlic(1) , chopped |
| 0.20 | oz | Rosemary , fresh, chopped |
| 1.50 | tsp | Thyme , chopped |
| 2.00 | tsp | Italian Parsley , chopped |
| 2.00 | tbsp | Honey |
| 2.00 | tbsp | Butter |
| Kosher salt and cracked pepper to season |
Preparation
1. Lamb loin should be completely cleaned. Season with salt and pepper, honey, rosemary, thyme, and parsley.
2. Sear off in pan, brown on two sides and place in 400 degree oven for about 15 minutes. Cook until an internal temperature of 130 degrees.
3. Remove from oven and pan and let meat rest. In pan add shallots and garlic. Deglaze pan with red wine and balsamic vinegar, reduce by 2/3. Add Knorr Demi Glaze. Reduce until desired consistency. Finish with whole butter, strain and adjust seasoning.
4. Serve with root vegetables and wild mushroom risotto.
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