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3 lamb loins, trimmed
1 tbsp. garlic, pared, chopped
1 tbsp. thyme, chopped
1 tbsp. rosemary, chopped
1 tbsp. basil, chopped
1/4 cup olive oil
1/2 cup carrot, julienne
1/2 cup rutabaga, julienne
1/4 cup wood ear mushrooms, julienne
salt and pepper, to taste
1 lb. spinach, cleaned, blanched
1 tbsp. shallots, pared, chopped
1/4 cup butter
1/2 cup lamb stock
1/4 cup Madeira
1 cup brown sauce
2 red bell peppers, roasted
18 garlic cloves, roasted
Rub lamb loins with seasonings and olive oil. Sear on all sides over high heat; roast until medium rare. While lamb is cooking, lightly saute julienne vegetables and mushrooms using half of butter. Season to taste; reserve warm. Saute spinach and shallots using remaining butter; reserve warm. Remove lamb from roasting pan; reserve warm. Deglaze pan with lamb stock and Madeira; add brown sauce. Heat until hot. Strain; adjust seasonings. Cut reserved lamb into medallions.
1 tbsp. garlic, pared, chopped
1 tbsp. thyme, chopped
1 tbsp. rosemary, chopped
1 tbsp. basil, chopped
1/4 cup olive oil
1/2 cup carrot, julienne
1/2 cup rutabaga, julienne
1/4 cup wood ear mushrooms, julienne
salt and pepper, to taste
1 lb. spinach, cleaned, blanched
1 tbsp. shallots, pared, chopped
1/4 cup butter
1/2 cup lamb stock
1/4 cup Madeira
1 cup brown sauce
2 red bell peppers, roasted
18 garlic cloves, roasted
Rub lamb loins with seasonings and olive oil. Sear on all sides over high heat; roast until medium rare. While lamb is cooking, lightly saute julienne vegetables and mushrooms using half of butter. Season to taste; reserve warm. Saute spinach and shallots using remaining butter; reserve warm. Remove lamb from roasting pan; reserve warm. Deglaze pan with lamb stock and Madeira; add brown sauce. Heat until hot. Strain; adjust seasonings. Cut reserved lamb into medallions.
