Pan-Roasted Loin Of Lamb

Ingredients

• One 1 ½- to 2-pound boneless loin of lamb, trimmed and tied at 1 ½-inch intervals
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 ½ teaspoons vegetable oil, bacon fat, or lard
• Hide ingredients for (Wine and Sour Cherry Pan Sauce, Herb Pan Sauce, Sauce Meurette, or Sauce Marchand de Vin) 1 (Wine and Sour Cherry Pan Sauce, Herb Pan Sauce, Sauce Meurette, or Sauce Marchand de Vin) (opens in new tab) (Wine and Sour Cherry Pan Sauce, Herb Pan Sauce, Sauce Meurette, or Sauce Marchand de Vin)
  • ⅓ cup minced onions or shallots
  • ½ cup chicken stock or broth or water
  • ⅓ cup dried tart cherries
  • ¼ cup dry red or white wine
  • One 2-inch-long strip lemon zest, removed with a vegetable peeler
  • 1 teaspoon light brown sugar
  • (½ teaspoon balsamic vinegar)
  • ½ teaspoon fresh thyme leaves
  • Salt and black pepper to taste
  • (A few drops of lemon juice)
  • (1 tablespoon butter)

  Sub-recipe steps

  1. Pour off all but 1 tablespoon fat from the skillet and set it over medium heat. Add and cook, stirring, until just starting to soften and brown: ⅓ cup minced onions or shallots
  2. Meanwhile, combine and set aside: ½ cup chicken stock or broth or water; ⅓ cup dried tart cherries
  3. Add to the onions: ¼ cup dry red or white wine
  4. Bring to a boil, stirring with a wooden spoon to loosen and dissolve any browned bits, and cook for 1 minute. Add the stock and dried cherries along with: One 2-inch-long strip lemon zest, removed with a vegetable peeler; 1 teaspoon light brown sugar; (½ teaspoon balsamic vinegar); ½ teaspoon fresh thyme leaves
  5. Bring to a boil over high heat and cook, stirring often, until reduced by half and thickened, about 2 minutes. Remove the zest. Stir in any accumulated juices from the meat. Season with: Salt and black pepper to taste; (A few drops of lemon juice)
  6. If desired, for a velvety texture, swirl in bit by bit: (1 tablespoon butter)
  7. Arrange the meat on plates and spoon over the sauce.