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Old 04-10-2007, 10:00 PM   #1
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Join Date: Mar 2005
Location: Bloomington, IN
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Post-Easter Lamb

Made this one on the fly tonight. It could just be the best dinner I've made where I didn't have a clue what I was doing. (first time making lamb, and my first successful red wine sauce ever.

S+P on the lamb and seared in EVOO, finished in the oven.
Sautee sliced portbella in the lamb pan while lamb is resting.
Sauce was just a redux. of Cabernet, Balsamic, Honey, Orange Zest, and Rosemary, mounted with butter and strained just before serving.

Here it is:

Pan-Seared Rack of Lamb with Portabella Mushrooms and Cabernet/Balsamic Reduction:

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Old 04-10-2007, 10:34 PM   #2
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Way cool College,
Looks very simple and extremely satifying!

"You wouldn't know a diamond if you held it in your hand. The things you think are precious I can't understand" STEELY DAN.
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Old 04-11-2007, 04:54 AM   #3
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That looks wonderful.
I can resist anything, but temptation. Oscar Wilde
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Old 04-11-2007, 05:28 AM   #4
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Looks fantabulous.
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