Lamb Medallions with Black-Olive Wine Sauce

By á-3176

Ingredients

• •1/2 loin of lamb (about 2 pounds), boned and trimmed of fat
• •Salt and freshly ground pepper to taste
• •FOR THE OIL-GARLIC MARINADE
• •5 tablespoons olive oil
• •2 teaspoons finely chopped garlic (2 medium cloves)
• •1 tablespoon finely chopped fresh rosemary
• •FOR THE SAUCE
• •1/2 cup dry red or white wine
• •3/4 cup homemade or canned low-sodium chicken stock
• •2 teaspoons black-olive paste
• •2 tablespoons unsalted butter

Preparation

Step 1

1.Pour olive oil in a shallow dish, and distribute half the garlic and one-third of the rosemary in the oil. Slice the lamb across into eight rounds, lightly pound each into a 1/4-inch-thick medallion, and place in oil. Sprinkle the lamb with one-third of the chopped rosemary and the remaining half of garlic; set aside for 20 minutes.
2.Pour 2 tablespoons oil-garlic marinade into large skillet; place over medium-high heat. Add medallions; cook until browned on the outside, medium rare inside, about 1 minute on each side. Transfer to a platter, cover with foil to keep warm, and pour off the fat from skillet.
3.Add wine and stock; cook, stirring constantly to loosen any cooked-on browned bits. Add remaining third of rosemary and the olive paste, and 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.


Read more at Marthastewart.com: Lamb Medallions with Black-Olive Wine Sauce - Martha Stewart Recipes