Cumin Lamb Roast With Wild Mushroom Sauce

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 3 1/2 lbs center-cut lamb loin
• 4 teaspoons ground cumin
• 3 tablespoons butter
• 14 ounces shiitake mushrooms or 14 ounces oyster mushrooms or 14 ounces portabella mushrooms, thickly sliced
• 1/2 cup chopped shallot, plus
• 1 tablespoon chopped shallot
• 2 tablespoons finely chopped garlic (or more if you love garlic like i do)
• 1 tablespoon finely chopped jalapeno (with seeds)
• 1 teaspoon finely chopped jalapeno (with seeds)
• 2 tablespoons finely chopped fresh oregano or 2 tablespoons dried italian seasoning
• 1 (14 1/2 ounce) can low sodium chicken broth
• 2 tablespoons all-purpose flour
• 1/4 cup dry red wine
• salt (to taste)
• pepper (to taste)

Recipe

• 1 preheat oven to 375°f sprinkle lamb with salt and pepper. rub 3 teaspoons cumin over lamb. place in roasting pan. roast lamb until meat thermometer inserted into center registers 150°f, about 50 minutes.
• 2 meanwhile, melt 2 tablespoons butter in large skillet over medium-high heat. add mushrooms, 1/2 cup shallots, garlic and 1 tablespoon jalapeño; sauté until mushrooms are very tender and beginning to brown, about 15 minutes. remove from heat. add oregano or the italian seasoning and 1 teaspoon cumin. season with salt and pepper. set aside.
• 3 transfer lamb to platter. tent with foil. add broth to roasting pan; scrape up any browned bits. transfer to heavy medium saucepan. add flour to wine in a jar and shake briskly. add wine mixture, 1 tablespoon butter, 1 tablespoon shallots and 1 teaspoon jalapeño into broth; bring to a boil, whisking until smooth. stir in mushroom mixture and any accumulated juices from lamb on platter. boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. season with salt and pepper.
• 4 slice lamb. serve lamb with sauce. and enjoy!