Thursday, October 29, 2009

Lamb Loin with Black Bean Sauce

2 15 oz Cans Black Beans, drained
2 Cloves Garlic, Crushed
6 Pieces Boneless Lamb Loin, 4-6 ounces each
4 T Extra Virgin Olive Oil
1/2 Cup dry White Wine

Season the lamb with salt & pepper. In a skillet over high heat, warm the olive oil. Cook the Lamb for 8-10 minutes, turning once. Remove from pan and set aside and keep warm. Add the wine, garlic & beans to the pan with the cooking juices. Simmer for 10 minutes and season with salt & pepper. Slice the lamb and place on a bed of arugula, spinach, rice or noodles and top with the black bean sauce. Serves 6.

Background: I found this recipe in an Italian cooking magazine. I love it because it is so simple and sooo good. If you don't like lamb you can use chicken breasts, thighs or pork tenderloin cut into 4-6 ounce pieces. xo

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