Lamb Medallions with Black-Olive Wine Sauce

Try something different for your Easter dinner this year, Lamb Medallions with Black-Olive Wine Sauce makes a flavor filled entree to serve.

1/4 cup + 1 Tbsp. olive oil

2 medium cloves garlic, minced

1 Tbsp. finely chopped rosemary

2 lbs. loin of lamb, boned and trimmed of fat

1/2 cup dry red or white wine

3/4 cup chicken stock-homemade recipe here

2 Tsp. black-olive paste

2 Tbsp. unsalted butter

Pour the 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 8 rounds, lightly pound each into a 1/4 inch medallion, and place in the oil. Sprinkle the lamb with one-third of the chopped rosemary, the remaining half of the garlic and salt and pepper to taste, set aside for 20 minutes at room temperature.

Pour 2 Tbsp. of the oil-garlic marinade into a large skillet, place over medium-high heat. Add the medallions, cook until browned on the outside, medium rare on the inside, about 1 minute per side. Transfer to a platter, cover with foil to keep warm, and pour off the fat from the skillet.

Add the wine and the stock, cook, stirring constantly to loosen any cooked on browned bits. Add the remaining third of the the rosemary and the olive paste, 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 with Asparagus with Lemon Sauce.

Serves 4




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