SUCCULENT LAMB MEDALLIONS IN RED WINE SAUCE


Ohhhhh ...... Mama, do I get excited about food!!  You might hear me say this a lot....sorry,  just can't help myself.
Lord have mercy.....this was an unbelievable dish.  My kitchen was singing tonight!
Normally, I will go out of my way to buy local, fresh and organic.  In this case, (before we had a local butcher buying local meats) I had found organic frozen baby lamb chops in the freezer section at our grocery store.   I had a huge craving for Lamb.  I love Lamb.  My husband loves it too…..even though he says he does not.  He can’t get past the whole baby lamb issue.  I on the other hand, love lamb so much….not a problem.  However, I respect peoples feelings…..I can’t do Sushi.  My kids love it.  No way I’m gonna go there.  Don’t like seaweed, and will NOT eat raw fish of any kind.  It ain’t gonna happen….not in my world….Double no, triple no!  But for those of you that love it …. I say ….. ENJOY!
These chops  were tiny, and with no bone….3-4 inches long, maybe 1 inch thick.  Such a simple dish…..how to describe this lamb?  Succulent, sweet, mild but ohhh soooo flavorful, melt in your mouth deliciousness!  Here it is:
4 Lamb loin medallions (chops without the bone)
1 large sliced shallot
1 large diced garlic clove
1 bay leaf
pinch of dried thyme
2 tsp. Diced fresh or dry rosemary
salt and pepper
garlic powder
½ to 2/3 cup red wine
1 cup chicken stock
olive oil
couple knobs of butter
Season the lamb chops with a drizzle of olive oil, salt, pepper, garlic powder, and rosemary.
Heat a pan on medium – high heat.  Drizzle in olive oil, and a good knob of butter.  Once heated, add in the Lamb chops.  These chops only took about 3 – 4 minutes per side to get medium rare.  Once cooked, place on a platter and set aside.  Add another knob of butter to the pan, turn the heat to medium low.  Add in the shallot, sauté, till golden in color.   Then add in the garlic, pinch of Thyme,  Bay leaf,  and red wine.  Turn the pan to a simmer, and reduce the wine to ½.  Then add in the chicken stock.  Keep on a simmer and reduce to ½.  Adjust seasonings, add in another knob of butter, to help thicken the sauce.  Meanwhile, slice the lamb chops on an angle into slices, then pour the red wine shallot sauce over top.  Served with garlic mashed potatoes, and steamed organic carrots and sautéd  Asian Inspired Russian Red Kale.....in heaven people…….I am in heaven!
And guess what….. my daughter visited…..she said “Mom…., I could lick my plate clean”…..I know what she means!

Ina Gawne
author

2 comments on “SUCCULENT LAMB MEDALLIONS IN RED WINE SAUCE”

    1. I'm chuckling at your words - have not heard heavens to Betsy in a hundred years! Hope you enjoy! And thanks for the chuckle, Ina

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May 29, 2010
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