Lamb T-Bone & creamy balsamic mushroom sauce
- Serves4 Portions
- Prep time20 min
- Cook time30 min
- Timeout5 mins
- FreezingFreezes well
Ingredients
- 8 1’’ thick lamb T-bones, cooled for an hour
- Salt & pepper, as preferred
Sauce
- 2 tablespoons of butter
- 1 shallot, minced
- 1 garlic clove, chopped
- 1 cup of shitake mushrooms, chopped
- 1 cup of chopped white mushrooms
- 3 tablespoons « La Belle Excuse » balsamic glaze
- 1 1/2 cup of veal stock
- 1 laurel leaves
- 2 of fresh thyme twigs
- 2 tablespoons of corn starch, diluted in 4 tbsps of water
- Salt & pepper, as preferred
Steps
- Preheat the barbecue to 425 °F.
- Melt the butter in a non-stick pan on medium heat then brown the shallot, garlic and mushrooms for 7 minutes. Add the balsamic glaze and veal stock and bring to a boil. Add the laurel leaves and thyme then keep cooking for 15 minutes on low heat.
- Thicken the sauce with the diluted corn starch, season then set aside.
- Season the T-bones and grill them for 3 minutes on each side.
- Serve right away with the sauce.
Recipe published on August 19, 2018
