lamb with linguine and blue cheese mushroom sauce

Ingredients

• Servings: 2
• 4 ounces linguine pasta
• 1 tablespoon butter
• 1 pound lamb tenderloin, cut into 1 inch medallions
• 2 tablespoons butter
• 1/2 pound fresh mushrooms, sliced
• 1 cup chicken broth
• 1/2 cup crumbled blue cheese
• 1/4 teaspoon salt
• 1/3 cup water
• 1 tablespoon cornstarch

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, melt 1 tablespoon of butter in a skillet over medium heat. add the lamb tenderloin, and cook until meat is no longer pink inside. remove from skillet and keep warm.
• melt 2 tablespoons of butter in the same skillet over medium-high heat; stir in mushrooms and cook until tender. pour in chicken broth and bring to a simmer. once the broth is hot, stir the blue cheese and salt until the cheese has melted.
• mix together the water and cornstarch and slowly add to the simmering broth. cook for 1 minute until thick and clear, stirring continually. serve over linguine and lamb medallions.