Spring Lamb with Red Wine

This is the Spring Lamb with Red Wine recipe.

  • Prep: 15 min
  • Cooking: 15 min - 20 min
Yields 4 servings
spring lamb with red wine

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

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.

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Nutrition

Nutritional Information

per serving
Energy: 420 Calories
Protein: 22 g
Carbohydrate: 6 g
Fat: 34 g
Fibre: 1 g
Sodium: 163 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 6 % / 65 mg
Niacin: 48 % / 11 mg
Zinc: 36 % / 3.3 mg
Vitamin B12: 85 % / 1.7 mcg
Vitamin A: 27 % / 267 mcg