college_cook
Head Chef
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:
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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