LAMB MEDALLIONS WITH BUTTERY HERB SAUCE
4 lamb chops
1/3 c. dry white wine
1/8 tsp. thyme leaves
1/8 tsp. ground black pepper
6 Tbsp. butter
1 head Belgian endives
Sauteed Apples and Pears
Trim excess fat from lamb chops.
Remove bones from chops. (With knife, starting at one side of backbone, cut through meat along
bone, keeping knife blade against bone. Cut along both sides of bone just far enough to separate the bone from meat, making sure meat
remains in one piece.)
Roll each chop, pinwheel fashion, to make a
"medallion;" secure with toothpicks.
Place lamb chops on rack in broiling pan.
Broil chops about 6 minutes; turn chops.
Broil about 6 minutes longer for medium-rare.
While chops are broiling, prepare herb sauce.
In a 1 quart saucepan over high heat, heat wine, thyme and black pepper to boiling.
Boil about 5 minutes or until liquid is reduced to about 2 tablespoons.
With wire whisk, beat butter, 1 tablespoon at a
time, until butter melts and mixture thickens slightly. (Do not use margarine; sauce will not thicken.)
Serving Idea: Line a platter with spinach and endive leaves.
Arrange lamb chops on top of leaves with Sauteed Apples and Pears.
Garnish with parsley or watercress. Serve with herb sauce.