1 tbsp. margarine
1 tbsp. vegetable oil
2 boneless loin of lamb, (8 oz. each)
Salt and freshly ground pepper, to taste
1 tbsp. dry shallots, chopped
2 sprigs fresh thyme, chopped
1/2 cup dry red wine
1 cup demi-glaze
1 tsp. Dijon mustard
Fresh sprigs of thyme (for garnish)

Serves 4

Recipe from Kathy

Melt the margarine in a skillet over med. heat, add the oil and braise the lamb for 10 min. or until cooked.  Season.  Remove from the skillet and keep warm.

Remove the fat from the skillet.  Add the shallots and simmer with thyme sprigs.

Deglaze with red wine, adding the demi-glaze and mustard.  Reduce the sauce by a third.

Slice the lamb loins.  Spoon the sauce onto a serving dish; add the lamb slices and garnish with fresh thyme.