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Gallery Lamb Medallions with Black-Olive Wine Sauce Recipe Summary Servings: 4
Ingredients For the Marinade 5 tablespoons olive oil 2 teaspoons finely chopped garlic (2 medium cloves) 1 tablespoon finely chopped fresh rosemary For the Lamb 1/2 loin of lamb (about 2 pounds), boned and trimmed of fat Salt and freshly ground pepper, to taste For the Sauce 1/2 cup dry red or white wine 3/4 cup homemade or canned low-sodium chicken stock 2 teaspoons black-olive paste 2 tablespoons unsalted butter
Gallery Lamb Medallions with Black-Olive Wine Sauce
Recipe Summary Servings: 4
Gallery
Lamb Medallions with Black-Olive Wine Sauce
Lamb Medallions with Black-Olive Wine Sauce
Lamb Medallions with Black-Olive Wine Sauce
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
5 tablespoons olive oil 2 teaspoons finely chopped garlic (2 medium cloves) 1 tablespoon finely chopped fresh rosemary
1/2 loin of lamb (about 2 pounds), boned and trimmed of fat Salt and freshly ground pepper, to taste
1/2 cup dry red or white wine 3/4 cup homemade or canned low-sodium chicken stock 2 teaspoons black-olive paste 2 tablespoons unsalted butter
Directions
Pour olive oil into a shallow dish, and distribute half the garlic and one-third of the rosemary in the oil. Slice the lamb across into eight rounds, lightly pound each into a 1/4-inch-thick medallion, and place in oil. Sprinkle the lamb with one-third of the chopped rosemary and the remaining half of garlic; set aside for 20 minutes. (For more intense flavor, marinate several hours or overnight.)
Pour 2 tablespoons oil-garlic marinade into large skillet; place over medium-high heat. Add medallions; cook until browned on the outside, medium rare inside, about 1 minute on each side. Transfer to a platter, cover with foil to keep warm, and pour off the fat from skillet.
Add wine and stock; cook, stirring constantly to loosen any cooked-on browned bits. Add remaining third of rosemary and the olive paste, and cook until the liquid has reduced by two-thirds. Swirl in the butter until the sauce has thickened slightly, about 1 minute. Arrange the medallions on a serving platter, pour the sauce over the lamb, and serve immediately.
Reviews
Add Rating & Review 9 Ratings 5 star values: 0 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 9 Ratings 5 star values: 0 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
Add Rating & Review
9 Ratings 5 star values: 0 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
9 Ratings 5 star values: 0 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
9 Ratings 5 star values: 0 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
5 star values: 0 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
All Reviews for Lamb Medallions with Black-Olive Wine Sauce
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lamb Medallions with Black-Olive Wine Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
