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
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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.
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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 % |
