- Serves 4
- Brian Streeter
- Pairs well with:
- Vine Hill Ranch, Cabernet Sauvignon
A tasty lamb dish in a rich crimini mushroom sauce from Chef Brian Streeter. Pairs well with our Cakebread Cellars Vine Hill Ranch Cabernet Sauvignon.
2 lamb loins
salt & pepper
2 T. butter
2 T. flour
1 pt. beef stock
2 T. sour cream
2 T. dijon mustard
2 T. grapeseed oil
1 lb. crimini mushrooms, sliced
2 T. shallots, minced
1 tsp. fresh thyme, chopped
1 T. fresh parsley, chopped
1 lb. egg noodles
Cut the lamb loins into 1 inch round pieces. Lay them flat on a cutting board, cover with a piece of plastic wrap, and pound them flat with a meat mallet. Season with salt and pepper and set aside.
Melt the butter in a sauce pan over medium heat. Add the flour and cook for a minute stirring constantly. Slowly add the beef stock, whisking continually. Bring to a boil and reduce to a simmer. Whisk in sour cream and Dijon mustard. Cover and remove from the heat.
Heat grapeseed oil in a large sauté pan over high heat. When the oil is hot, sear the lamb noisettes, browning them quickly and evenly on both sides. Remove the lamb from the pan and place on a resting rack. In the same pan, add the mushrooms and sauté over high heat. If necessary add a teaspoon more of oil for cooking the mushrooms. When the mushrooms are soft and brown on the edges, add the shallots and cook for a minute more. Deglaze the pan with red wine and reduce by half. Add the reserved sauce, stir well and bring to a simmer. Place the lamb noissettes in with the mushroom sauce, and add the cornichons, thyme and parsley. Season to taste with salt and pepper. Remove from the heat and cover.
Cook the egg noodles in a large pot of boiling, salted water according to the instructions on the package. Strain and toss with butter while still hot.
To serve, divide the noodles among four plates, top with lamb and sauce.