Dairy Farmers of Canada

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
Placeholder alt

READY FOR REWARDS?

Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.

SUBSCRIBE

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.

Tips

Learn more about

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 %
Vitamin A: 27 %
Vitamin B12: 85 %
Zinc: 36 %