Spring Lamb with Red Wine

Name: Spring Lamb with Red Wine
Yield: 4 servings
Ingredients: 8 lamb loin chops (2 1/2 oz/75 g each); Salt and pepper to taste; 1 tbsp (15 mL) butter; 2 1/2 cups (625 mL) sliced mushrooms; 2 garlic cloves minced; 1/2 tsp (2 mL) dried thyme; 1/2 cup (125 mL) dry red wine; 1 cup (250 mL) 35 % cream; 1 tbsp (15 mL) tomato paste; 2 tsp (10 mL) Worcestershire sauce; Salt and pepper to taste

This is the Spring Lamb with Red Wine recipe.

Prep: 15 min
Cooking: 15 min - 20 min

Yields 4 servings

Ingredients

8 lamb loin chops (2 1/2 oz/75 g each)
Salt and pepper to taste
1 tbsp (15 mL) butter
2 1/2 cups (625 mL) sliced mushrooms
2 garlic cloves minced
1/2 tsp (2 mL) dried thyme
1/2 cup (125 mL) dry red wine
1 cup (250 mL) 35 % cream
1 tbsp (15 mL) tomato paste
2 tsp (10 mL) Worcestershire sauce
Salt and pepper to taste

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Preparation

Sprinkle both sides of lamb with salt and pepper. Heat butter in large a skillet over medium-high heat. Add lamb; cook 4 to 5 min per side for medium-rare. Remove lamb to plate, cover loosely to keep warm.

Discard all but 1 tbsp (15 mL) fat. Reduce heat; add mushrooms, garlic and thyme; cook stirring 1 min. Deglaze with red wine; reduce stirring until nearly evaporated. Add cream, tomato paste and Worcestershire sauce; simmer 5 min or until sauce-like consistency . Add salt and pepper. Return lamb to pan 1 to 2 min to warm through.