LAMB MEDALLIONS WITH BUTTERY HERB SAUCE

Directions

Trim excess fat from lamb chops.

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Remove bones from chops. (With knife, starting at one side of backbone, cut through meat along

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bone, keeping knife blade against bone. Cut along both sides of bone just far enough to separate the bone from meat, making sure meat

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remains in one piece.)

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Roll each chop, pinwheel fashion, to make a

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"medallion;" secure with toothpicks.

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Place lamb chops on rack in broiling pan.

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Broil chops about 6 minutes; turn chops.

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Broil about 6 minutes longer for medium-rare.

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Discard toothpicks.

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Keep warm.

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While chops are broiling, prepare herb sauce.

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In a 1 quart saucepan over high heat, heat wine, thyme and black pepper to boiling.

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Boil about 5 minutes or until liquid is reduced to about 2 tablespoons.

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With wire whisk, beat butter, 1 tablespoon at a

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time, until butter melts and mixture thickens slightly. (Do not use margarine; sauce will not thicken.)

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Serving Idea: Line a platter with spinach and endive leaves.

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Arrange lamb chops on top of leaves with Sauteed Apples and Pears.

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Garnish with parsley or watercress. Serve with herb sauce.

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