Roasted Lamb Loin with Mushrooms and Smoked Butterkäse and Gorgonzola

Roasted Lamb Loin with Mushrooms and Smoked Butterkäse and Gorgonzola

prep time

minutes
cook time

minute
servings
6

Ingredients


















Cooking Instructions

For lamb:


1

Two hours before cooking, using a zucchini corer, stud the lamb with smoked butterkäse strips. Rub the lamb with cumin, salt, and pepper. Refrigerate until ready to cook.


2

Heat oven to 400°F. In a large pan over medium-high heat, add the olive oil. Brown the lamb tenderloins. Place the pan in the oven, and roast for 7 to 8 minutes, or to desired doneness. Remove the pan from the oven. Remove the lamb to a plate, and keep warm. Deglaze the pan with the pear liqueur. Add the cream and gorgonzola. Reduce the mixture to a sauce consistency.


For mushrooms:


1

In a large sauté pan over medium heat, add the butter and olive oil. Sauté the diced potatoes. Add the mushrooms. Cook for 5 to 6 minutes. Stir in the gorgonzola. Reduce the heat.


2

To serve, slice the lamb on the diagonal. Pour the sauce over the bottom of the plate. Fan the lamb and mushrooms over the sauce. Garnish with chives, endive, and red pepper.


Ingredients


















Cooking Instructions

For lamb:


1

Two hours before cooking, using a zucchini corer, stud the lamb with smoked butterkäse strips. Rub the lamb with cumin, salt, and pepper. Refrigerate until ready to cook.


2

Heat oven to 400°F. In a large pan over medium-high heat, add the olive oil. Brown the lamb tenderloins. Place the pan in the oven, and roast for 7 to 8 minutes, or to desired doneness. Remove the pan from the oven. Remove the lamb to a plate, and keep warm. Deglaze the pan with the pear liqueur. Add the cream and gorgonzola. Reduce the mixture to a sauce consistency.


For mushrooms:


1

In a large sauté pan over medium heat, add the butter and olive oil. Sauté the diced potatoes. Add the mushrooms. Cook for 5 to 6 minutes. Stir in the gorgonzola. Reduce the heat.


2

To serve, slice the lamb on the diagonal. Pour the sauce over the bottom of the plate. Fan the lamb and mushrooms over the sauce. Garnish with chives, endive, and red pepper.


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Tagged in: Entrée Gorgonzola

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