
Spring Lamb with Red Wine
This is the Spring Lamb with Red Wine recipe.
- Prep: 15 min
- Cooking: 15 min - 20 min

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

DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
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 servingEnergy: | 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 % |