Crawfish-stuffed Loin of Lamb with Wild Mushroom Sauce ▶
A highly seasoned crawfish stuffing is flavorful enough to complement but not compete with the assertive flavor of lamb. The stuffed lamb medallions make an elegant entrée whose taste lives up to its good looks.
- Crawfish Stuffing
- Crawfish Tail Meat - 8 ounces
- Garlic - 2 teaspoons, minced
- Red Bell Pepper - 2 tablespoons, chopped
- Green Onions - 2 tablespoons, chopped
- Dry white wine - 1/4 cup
- Basil - 1 teaspoon, chopped
- Salt, freshly ground white pepper, and cayenne pepper to taste
- Bread Crumbs - 1/2 cup, fresh
- Lamb Loins - 4, 8-ounce each
- Olive Oil - 2 tablespoons
- Garlic - 1 tablespoon, minced
- Basil - 1 teaspoon, minced, fresh
- Thyme - 1 teaspoon, minced, fresh
- Oregano - 1 teaspoon, minced, fresh
- Black Pepper - 1 teaspoon, cracked
- Wild Mushrooms - 1/2 cup, chopped
- Dry Red Wine - 1/4 cup
- Demi-glace - 1 cup
To make the stuffing: Preheat the oven to 400 F. Chop the crawfish tails and place them in a medium bowl with the garlic, peppers, green onions, white wine, and basil. Season with salt, pepper, and cayenne. Add the bread crumbs and mix thoroughly.
With a boning knife, make an insertion in each end of each lamb loin. Using your fingers, hollow out each loin and stuff with the crawfish stuffing. Rub the lamb with olive oil, garlic, herbs, and spices. Place in an ovenproof skillet and bake for 20 minutes. Remove the loins from the skillet. Add the red wine and cook over medium heat, stirring up the browned bits from the bottom of the pan. Strain through a fine-meshed sieve. Return the sauce to the pan and add the mushrooms; cook 1 minute. Add the demi-glace and simmer for 2 minutes.
To serve: Slice the lamb loins diagonally into medallions and fan out on warmed plates. Spoon mushrooms and sauce around the medallions.