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Chef Jennifer Jasinski’s Colorado Lamb Loin with Grenache-poached Pears and Chanterelles


Serves 4

24 oz cleaned Colorado lamb loin
2 ripe and in season pears (Comice preferred)
1 lb chanterelle mushrooms, cleaned and cut into pieces if large
2 oz fresh baby mustard greens or mustard frills
3 cups light red wine like a Grenache
¼ cup sugar
1 tsp fennel seeds
1 tsp black peppercorns
4 sprigs fresh thyme
2 oz grapeseed oil
salt and pepper
2 cloves smashed garlic
3 TBS unsalted butter


Peel pears. Bring wine, sugar, thyme, fennel and peppercorns to a boil, add whole peeled pears and turn off the stove

Let pears steep and let liquid cool to room temperature. Can be made a day in advance.

Clean chanterelles and trim ends. If large, cut in half or quarter.
In 8-10 inch sauté pan, add 1 oz grapeseed oil and heat to medium hot
Add mushrooms, add salt and pepper, one sprig of fresh thyme, one clove smashed garlic
Stir and sear mushrooms over medium heat until soft
Add 2 TBS butter and baste
Set aside

Season lamb on both sides with salt and pepper
Place 12 inch sauté pan on high
Add one ounce grapeseed oil
Add one sprig of fresh thyme, one clove smashed garlic
Add lamb and sear on both sides. Cook to 125-130 degrees and let it rest on a plate
Drain off all liquid fat
Strain off peppercorns and fennel seeds from poaching liquid
Add 6 ounces pear poaching liquid and 6 ounces of red wine to pan used to cook lamb and allow to reduce to 4 ounces
Add 1 TBS butter
Taste for salt and pepper and add if necessary To plate: Cut poached pears in quarters and remove core and cut quarters in half again Arrange 4 pieces of pear per plate and add mustard frills after tossing with olive oil and Maldon salt Cut lamb into medallions and arrange on plate Arrange chanterelles and chanterelle liquid on plate Drizzle reduced sauce over lamb medallions Enjoy!