PAN ROASTED LOIN OF LAMB WITH A RAGOUT OF COLORADO MOREL MUSHROOMS

For cooking convenience, purchase a lamb loin equipped with Volk's Pop-Up^® Timer.
Servings: 6

Ingredients

2		boneless lamb loins
1/2	cup	virgin olive oil (4 ounces)
2	tablespoons	chopped garlic
3	sprigs	fresh rosemary
1	tablespoon	balsamic vinegar

Ragout of Mushrooms:

2	cups	fresh morels
1/2	cup	diced shallots
2	tablespoons each	red, green, and yellow pepper, cut brunoise
1	cup	dry red wine
1	tablespoon	freshly ground black pepper
1	teaspoon	freshly chopped parsley
2	tablespoons	extra virgin olive oil
1	teaspoon	balsamic vinegar
2	cups	demi-glace
1	tablespoon	sugar

Preparation

1. Mix above ingredients thoroughly and marinate lamb for 1 hour before roasting.
2. Sear lamb on a heavy soutior on all sides over medium-high heat.
3. Then turn on low and cook for approximately 10 minutes or until buttonhead of Timer pops up.
4. Let set for 25 minutes before slicing.

1. Saute morels and shallots in olive oil.
2. Deglace with red wine and balsamic vinegar.
3. Add sugar, parsley, and black pepper.
4. Let reduce by half.
5. Add demi-glace.
6. Let simmer for 5 minutes.
7. Add peppers for color.
8. Place morels on plate and place four 1/4-inch thick slices of lamb on top.