Lamb loin beauharnaise
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Lamb loins; cleaned (3 lbs) | |
| Sauce Madere (see recipe) | ||
| Bearnaise Sauce (see recipe) | ||
| Parsley | ||
Directions
Prepare Sauce Madere and Bearnaise Sauce. Preheat oven to 450 or 500F.
About 20 minutes before serving time, sear the lamb loins and then roast in an open roasting pan to desired doneness, about 10 to 15 minutes. Remove from oven, arrange in serving dish and cover with ⅔ of the Sauce Madere.
Add the remaining Sauce Madere to the Bearnaise Sauce to make Bearnaise Sauce amd pour a strip atop the Sauce Madere on the lamb. Garnish with parsley and serve.
CHE
MONTROSE, HOUSTON. WINE: CHATEAU MOULIN DES CARRUADES, 1974
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .
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