Recipe for Pan Roasted Loin of Lamb with Colorado Morel Mushroom Ragou 
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Yield:
6
Ingredients:
Amount Ingredient
2 x boneless lamb loins
1/2 cup virgin olive oil - (4 oz)
2 tbl chopped garlic
3 sprg fresh rosemary
1 tbl balsamic vinegar
----------------- RAGOUT OF MUSHROOMS ----------------
2 cup fresh morels
1/2 cup diced shallots
2 tbl red pepper brunoise
2 tbl green pepper brunoise
2 tbl yellow pepper brunoise
1 cup dry red wine
1 tbl freshly-ground black pepper
1 tsp freshly-chopped parsley
2 tbl extra-virgin olive oil
1 tsp balsamic vinegar
2 cup demi-glace
Instructions:
Instructions: Mix above ingredients thoroughly and marinate lamb for 1 hour before roasting. Sear lamb on a heavy soutior on all sides over medium-high heat. Then turn on low and cook for approximately 10 minutes. Let set for 25 minutes before slicing.

Ragout of Mushrooms: Saute morels and shallots in olive oil. Deglace with red wine and balsamic vinegar. Add sugar, parsley, and black pepper. Let reduce by half. Add demi-glace. Let simmer for 5 minutes. Add peppers for color.

Place morels on plate and place four 1/4-inch thick slices of lamb on top.

This recipe yields 6 servings.

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