LAMB LOIN WITH RED WINE AND CHERRY SAUCE

Ingredients

• 1 de-fatted lamb loin
• olive oil
• salt and pepper
• FOR RED WINE & CHERRY SAUCE:
• 1 bottle Cabernet wine
• 1 stalk of celery finely chopped
• 1 carrot finely chopped
• 2 dried bay leaves
• 6 tbs. dried cherries
• 1 tbs. of butter
• 1/2 tbs. of all purpose flour

Directions

Salt and pepper the lamb loin. Add olive oil into a sauté pan, then
place on low flame. When pan is hot, place the lamb, and let cook until
crispy. Then turn the lamb on the other side and cook keeping the lamb
rare. Remove the lamb from the pan and cook in oven until desired
temperature.

To serve: Make sure the plate is hot, place polenta or any other
vegetable you like on the side of the plate. Slice the lamb and lay on
the plate. Place sauce on top and serve immediately.

METHOD OF PREPARATION FOR RED WINE & CHERRY SAUCE:
Reconstitute cherries with red wine for 2 hours. Remove cherries from
the wine, set aside.

In a sauce pan, add 1/2 tablespoon of butter, the chopped celery, the
chopped carrot and the bay leaves. Let sweat for approximately 3
minutes. Add the red wine to the pan, and let simmer on a low flame.
Mix the butter with the flour and add to the wine mixture. Cover the pan
and let cook for approximately 15 minutes. Using a fine sieve, strain
the mixture, keeping the liquid for the final step. Replace the liquid
only into the pan, add cherries and cook slowly for about 10 minutes.
Remove from flame and set aside.
Serve over the lamb immediately.

Submitted 4/17/06.
Source: epicurean magazine
Submitted By: b smith

LAMB LOIN WITH RED WINE AND CHERRY SAUCE