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Lamb Medallions with Rosemary-Shallot Jus
Makes 2 servings
*4 meaty 1"-thick loin lamb chops, boned and trimmed to create medallions
*1 1/2 tsp. fresh rosemary, chopped
*Salt and freshly ground black pepper
*1 tbls. butter
*1 tbls. olive oil
*8 oz. rich veal stock
*1 shallot, minced
1Season medallions with ½ teaspoon rosemary and salt and pepper to taste. Melt butter and oil in a non-stick skillet and brown lamb chops over medium-high heat until desired doneness. Transfer medallions to a plate and keep warm.
2Drain any oil from skillet. Add veal stock and scrape up any brown bits from the pan. Add remaining teaspoon of rosemary and shallot. Bring to a boil and reduce liquid, about 8 minutes.
3When ready to serve, place 2 chops on a plate and spoon sauce over.
  • Recipe can be multiplied.
  • Look for containers of rich veal stock in your grocer's freezer.