Sheep Cooking Club
Previews to The Black Sheep Bistro's Video Cookbook Vol 2
don't even like lamb but I love that!" It's fairly
easy to make and variations are encouraged.
a pan with a little butter. Sprinkle lamb loin with Rick's
Chef Salt and
saute over fairly high heat. Add a touch of olive oil to keep
the butter from burning. When the loin is almost done on the
first side, add some shallots, cook just a moment then flip the
loin and add; butter, Italian herbs, parsley, Rick's
Chef Salt, and salt. Now add the mushrooms, stir,
remove the loin and add a little water or white wine. Cook till
mushrooms are barely done. Slice the loin, top with Chanterelles
and plate as shown.
You can substitute
just about any kind of mushroom.