Post by nhlivefreeordie on Sept 13, 2010 14:57:40 GMT -4
This is a delicious if not time consuming recipe that we use for special occasions.
Ingredients:
2-3 Lamb tenderloins 2-3 lbs
1/2 bunch of Italian ( flat leaf ) parsley, minced
9 mint leaves, minced
4 sprigs Thyme, leaves only, minced
3 cloves Garlic, minced
Salt and fresh ground Black Pepper
Extra Virgin Olive Oil
14 1/2 ounce Chicken Broth
8 tablespoons butter. halved
10-15 morel mushrooms split and cleaned.
1. Take your dehydrated morels ( you can skip this step if using fresh morels, but double the chicken broth if doing so ) and place in container with warm water, let sit for 2 hours to re-hydrate.
2. Combine parsley, mint, thyme and garlic in a small bowl, add salt and pepper to taste.
3. To prepare lamb rub tenderloins with the olive oil.
4. Then coat both sides with herb mixture.
5. Roll out enough clear plastic wrap so that it is 3 times the size of the tenderloins side by side. Place meat at one end and roll up and place in refrigerator for 4- 6 hours to marinate.
6. After two hours in the water carefully remove your morels from the water and pat down carefully with a paper towel to remove excess water. Reserve water from morels for later.
7. When lamb is through marinating, remove from plastic wrap and place on roasting rack and into a preheated 350 degree oven.
8. Place the chicken broth and an equal amount of the water reserved from re-hydrating the morels in a 2 qt sauce pan, bring to a boil, then simmer till reduced to about 1 cup. Whisk in 4 tablespoons of butter, the 1/4 cup of Wondra gravy thickener mix. Set aside.
9. Melt 4 tablespoons of butter in Saute` pan and put morels in till they are saute`ed golden brown. Keep warm.
10. Remove lamb from oven when cooked to 145 degree temp at the thickest portion of the tenderloin ( about 40-45 minutes ) and then slice into thin medallions.
11. Arrange on plate in a slight arch and then fill rest of plate with rice pilaf and saute`ed mushrooms, drizzle sauce over lamb and morels.
Treat yourself sometime, you will be anticipating the next time you make it right away, this is a very delicious dish.
Ingredients:
2-3 Lamb tenderloins 2-3 lbs
1/2 bunch of Italian ( flat leaf ) parsley, minced
9 mint leaves, minced
4 sprigs Thyme, leaves only, minced
3 cloves Garlic, minced
Salt and fresh ground Black Pepper
Extra Virgin Olive Oil
14 1/2 ounce Chicken Broth
8 tablespoons butter. halved
10-15 morel mushrooms split and cleaned.
1. Take your dehydrated morels ( you can skip this step if using fresh morels, but double the chicken broth if doing so ) and place in container with warm water, let sit for 2 hours to re-hydrate.
2. Combine parsley, mint, thyme and garlic in a small bowl, add salt and pepper to taste.
3. To prepare lamb rub tenderloins with the olive oil.
4. Then coat both sides with herb mixture.
5. Roll out enough clear plastic wrap so that it is 3 times the size of the tenderloins side by side. Place meat at one end and roll up and place in refrigerator for 4- 6 hours to marinate.
6. After two hours in the water carefully remove your morels from the water and pat down carefully with a paper towel to remove excess water. Reserve water from morels for later.
7. When lamb is through marinating, remove from plastic wrap and place on roasting rack and into a preheated 350 degree oven.
8. Place the chicken broth and an equal amount of the water reserved from re-hydrating the morels in a 2 qt sauce pan, bring to a boil, then simmer till reduced to about 1 cup. Whisk in 4 tablespoons of butter, the 1/4 cup of Wondra gravy thickener mix. Set aside.
9. Melt 4 tablespoons of butter in Saute` pan and put morels in till they are saute`ed golden brown. Keep warm.
10. Remove lamb from oven when cooked to 145 degree temp at the thickest portion of the tenderloin ( about 40-45 minutes ) and then slice into thin medallions.
11. Arrange on plate in a slight arch and then fill rest of plate with rice pilaf and saute`ed mushrooms, drizzle sauce over lamb and morels.
Treat yourself sometime, you will be anticipating the next time you make it right away, this is a very delicious dish.
