- 6 lamb loin medallions, ¾-inch thick
- Cracked black pepper
- Dijon mustard
- Bay leaf
- Red wine
1. Press pepper into medallions then spread thoroughly with Dijon mustard.
2. Fry lamb in a large skillet over medium heat with butter, bay leaf, and a little rosemary until desired
doneness. Remove lamb from skillet.
3. Increase heat to medium-high, add wine, deglaze, and reduce. Remove bay leaf.
4. Pour sauce over medallions on plates.