BONELESS LOIN OF LAMB GREENBRIER W/HONEY-THYME GLAZE

BONELESS LOIN OF LAMB GREENBRIER W/HONEY-THYME GLAZE

Ingredients for 6 Servings

1 tbsp Dijon mustard
2 tbsp Fresh thyme leaves
1 tbsp Tomato paste
1 tbsp Clarified butter
1 tbsp Oil
1/3 cup HoneySauce:
3 tbsp Wine vinegar or honey vinegar
1 cup Brown lamb stock
1 cup Lamb sauce
1 tsp Dijon mustard
6 oz Unsalted butter
1 tsp Thyme leaves (garnish)

Procedure:

1. Mix mustard, thyme, tomato paste, salt and pepper in bowl and rub on lamb.
2. Sauté lamb over medium heat in clarified butter and oil.
3. When brown, add honey and glaze the lamb, being careful not to caramelize the honey.
   Remove the lamb and finish cooking in the oven, if needed.
4. To make sauce, deglaze pan with vinegar and brown lamb stock.
5. Reduce to one-half and add mustard. Simmer, then whip in butter.
6. Strain and add thyme leaves for garnish.
7. To serve, cut slices on the bias; fan out on the plate with the sauce under the slices.
8. Prep Time: 15-30 Minutes , Cooking Time: 15-30 Minutes
9. Meal Type: Main Dish Miscellaneous
10. Fat: 39g , Calories: 540 , Cholesterol: 168mg , Sodium: 419mg
11. Course on Menu: Main Course
12. Season: Year round
13. Serving Ideas: Substitute grain Dijon mustard for the smoother version of the mustard to add texture to the sauce.
14. Leftover Ideas: In a sandwich or a salad.
15. Courtesy of: American Lamb Council - lambchef.com


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