1 Tbsp butter (15 ml)
1 clove garlic, sliced thin
1 shallot, sliced
2 sprig rosemary
¼ cup balsamic vinegar (60 ml)
1 cup cabernet sauvignon wine (250 ml)
2 cup beef broth (500 ml)
2 Tbsp cold butter, cubed (30 ml)
½ tsp Dijon mustard (2 ml)
1 Tbsp grape seed oil (15 ml)
1 cup chanterelle mushrooms (250 ml)
1 bay leaf
coarse salt and freshly cracked black pepper, to taste
1 ¼ lb(s) lamb loin (600 g)
½ cup herbs (thyme, rosemary and oregano, chopped) (125 ml)
2 Tbsp grape seed oil (30 ml)
1 Tbsp Dijon mustard (15 ml)
1. In a small saucepot over low heat, using the butter, cook the shallots, garlic, rosemary and bay leaf for 15 to 20 minutes or until shallots begin to caramelize. Add the balsamic vinegar to deglaze, increase heat to medium, and reduce until almost all liquid is evaporated. Add the wine and reduce to a quarter of a cup. Add beef broth and reduce by half. Whisk in the cold butter and Dijon mustard. Strain the sauce. Keep warm or reheat before serving.
2. In a small sauté pan over medium heat, using 1 tbsp. of grape seed oil, sauté the chanterelles for 4 minutes or until they have wilted. Season with salt and pepper. Combine the chanterelles to the strained reduction. Keep warm. Alternatively, sauté the chanterelles at the last minute and serve with the lamb.
1. Preheat oven to 450 degrees F.
2. Season the lamb with salt and pepper. Heat the oil in a medium-sized, ovenproof sauté pan and sear the lamb on all sides. Remove and cool for 5 minutes. Spread the mustard on the outside of the loin and roll in the herbs. Put lamb back in ovenproof pan. Roast lamb in oven until medium rare (reads 155 internal temperature) or done to your liking, about 25 to 35 minutes. Cover lamb in tin foil and rest for 10 minutes. Slice lamb and serve with Cabernet Sauce.