Anonymous Fri Oct 07 11:34:01 2005

3 lamb loins, trimmed

1 tbsp. garlic, pared, chopped

1 tbsp. thyme, chopped

1 tbsp. rosemary, chopped

1 tbsp. basil, chopped

1/4 cup olive oil

1/2 cup carrot, julienne

1/2 cup rutabaga, julienne

1/4 cup wood ear mushrooms, julienne

salt and pepper, to taste

1 lb. spinach, cleaned, blanched

1 tbsp. shallots, pared, chopped

1/4 cup butter

1/2 cup lamb stock

1/4 cup Madeira

1 cup brown sauce

2 red bell peppers, roasted

18 garlic cloves, roasted

Rub lamb loins with seasonings and olive oil. Sear on all sides over high heat; roast until medium rare. While lamb is cooking, lightly saute julienne vegetables and mushrooms using half of butter. Season to taste; reserve warm. Saute spinach and shallots using remaining butter; reserve warm. Remove lamb from roasting pan; reserve warm. Deglaze pan with lamb stock and Madeira; add brown sauce. Heat until hot. Strain; adjust seasonings. Cut reserved lamb into medallions.