Lamb Loin In A Red Wine Reduction

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 3
• 1 small lamb loin, cut into thirds
• olive oil
• 1 leek, cleaned,dark green parts cut away,and diced
• 6 -8 ounces mushrooms, cleaned and sliced
• 1 1/2 cups red wine
• 1 1/2 cups beef broth
• 1 1/2 teaspoons cornstarch, disolved in
• 1 1/2 tablespoons of cold water
• salt and pepper, as needed

Recipe

• 1 heat olive oil in largeish pan over medium-high heat, then add leeks.
• 2 saute until begining to go soft; add mushrooms and continue cooking until they just soften.
• 3 salt and pepper both sides of the prepared lamb loins, add to pan, and sear so that outsides just begin to colour.
• 4 turn heat to very low, add about half of the broth, and cover pan.
• 5 meanwhile, place about half of the red wine in a sauce pan over extremely high heat.
• 6 this should reduce to an almost syrupy-like consistency in just a few short minutes.
• 7 when it has thickened, add about half of the remaining beef broth, and reduce and thicken again.
• 8 pour the resulting reduction onto the slowly simmering lamb, and repeat the process with the remaining broth and wine.
• 9 again, pour over lamb, and continue to gently cook until lamb is finished.
• 10 the amount of time this takes will vary, depending upon thickness of lamb.
• 11 watch carefully, so as not to overcook.
• 12 remove lamb from pan, and keep warm.
• 13 add the cornstarch mixture to the pan, turn the heat to high, allowing some of the liquid to boil off: thicken to desired consistency.
• 14 remove from heat.
• 15 serve the lamb with a fair amount of the sauce pooled on it.