Lamb Loin
Ingredients
For the Lamb:
- 1 Lamb Loin
For the Sauce:
- 2 ounces Butter
- 2 Shallots minced
- ¼ cup dried Blueberries
- 1 tablespoon Sage chopped
- ½ cup Madeira Wine, if you do not use wine, use beef stock
- 1 tablespoon Garlic chopped
- 1 tablespoon Blueberry Jam
- 1 ½ cup Beef Stock
- 2 tablespoons Sweet Butter at the end
- Salt and Pepper to taste
Instructions
Preheat Oven to 450ºF / 230ºC
For the Lamb:
- Salt and pepper you lamb loin and sear it in a frying pan with clarified butter until golden brown.
- Transfer to your PREHEATED Oven and cook for a few minutes and cook it to your liking.(The Chef cooked his for about 13 minutes)
For the Sauce:
- In a sauce pan add the butter and when hot and bubbly add the shallots and cook until LIGHT golden brown. Add the blueberries and the sage. Add the Madeira, garlic, jam, stock and cook the sauce for about 10 minutes a t a very low heat.
- Fix the consistency of the sauce with a little cornstarch and turn the heat off and add butter at the last minute.
Notes
For the Wusthof Slicer: click here
For the Wusthof Boning Knife: click here
For the Reduction / Saucier Pan: click here
For the Laser Thermometer: click here
For a Signed Copy of Chef Jean-Pierre's Cookbook: click here
