Title: Lamb Loin Beauharnaise
Categories: Meat
Yield: 4 Servings

2 Lamb loins; cleaned (3 lbs)
Sauce Madere (see recipe)
Bearnaise Sauce (see recipe)
Parsley

Prepare Sauce Madere and Bearnaise Sauce. Preheat oven to 450 or 500F.
About 20 minutes before serving time, sear the lamb loins and then roast in
an open roasting pan to desired doneness, about 10 to 15 minutes. Remove
from oven, arrange in serving dish and cover with 2/3 of the Sauce Madere.
Add the remaining Sauce Madere to the Bearnaise Sauce to make Bearnaise
Sauce amd pour a strip atop the Sauce Madere on the lamb. Garnish with
parsley and serve.

CHE

MONTROSE, HOUSTON. WINE: CHATEAU

MOULIN DES CARRUADES, 1974

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.