LAMB MEDALLIONS

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 6 lamb loin medallions, ¾-inch thick
  • Cracked black pepper
  • Dijon mustard
  • Butter
  • Rosemary
  • Bay leaf
  • Red wine

Directions

  • 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.

Notes

Categories: Lamb/Sheep 

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