Black Sheep Cooking Club
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"Lamb Loin with
Fresh Chanterelles"

Another, "I don't even like lamb but I love that!" It's fairly easy to make and variations are encouraged.

To make:

Heat 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.

End Note

You can substitute just about any kind of mushroom.

Video on Vimeo!

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