Lamb T-Bone & creamy balsamic mushroom sauce

Lamb T-Bone & creamy balsamic mushroom sauce

Lamb T-Bone & creamy balsamic mushroom sauce
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  • 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

  1. Preheat the barbecue to 425 °F.
  2. 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.
  3. Thicken the sauce with the diluted corn starch, season then set aside.
  4. Season the T-bones and grill them for 3 minutes on each side.
  5. Serve right away with the sauce.
Recipe published on August 19, 2018