Lamb Medallions with Rosemary-Shallot JusMakes 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|
|1||Season 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.|
|2||Drain 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.|
|3||When 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.