Lamb MedallionsServings: 6 Ingredients:3 lamb loins, trimmed1 tbsp. garlic, pared, chopped 1 tbsp. thyme, chopped 1 tbsp. rosemary, chopped 1 tbsp. basil, chopped 1/4 cup olive oil 1/2 cup carrot, julienne 1/2 cup rutabaga, julienne 1/4 cup wood ear mushrooms, julienne salt and pepper, to taste 1 lb. spinach, cleaned, blanched 1 tbsp. shallots, pared, chopped 1/4 cup butter 1/2 cup lamb stock 1/4 cup Madeira 1 cup brown sauce 2 red bell peppers, roasted 18 garlic cloves, roasted Instructions:Rub lamb loins with seasonings and olive oil. Sear on all sides over high heat; roast until medium rare. While lamb is cooking, lightly saute julienne vegetables and mushrooms using half of butter. Season to taste; reserve warm. Saute spinach and shallots using remaining butter; reserve warm. Remove lamb from roasting pan; reserve warm. Deglaze pan with lamb stock and Madeira; add brown sauce. Heat until hot. Strain; adjust seasonings. Cut reserved lamb into medallions. |