Ingredients: (Serves 4)
| 8 Lamb medallions (4 cm thick) 2 tbsp. Butter 2 tbsp. minced Shallots 1/2 c. Lamb or Beef stock 2 tbsp. Butter |
MARINADE: 1/2 c. Cobb & Co. Cabernet Sauvignon 1 tbsp. Olive oil 2 cloves Garlic, minced 1 1/2 tsp. chopped fresh Rosemary or 1/2 tsp. dried |
Directions:
|
Place medallions in single layer
in shallow dish.
Marinade: combine wine, oil, garlic and rosemary; pour over meat. Let marinate for 1-2 hours. Remove meat, reserving marinade. Pat meat dry with paper towels. In large skillet, melt 2 tbsp. butter and over medium-high heat cook meat for 3 minutes on each side. Remove meat and keep warm. Pour off all but 1 tbsp. fat from pan; add shallots and saute for 1 minute. Strain reserved marinade and add to pan along with stock. Over high heat, reduce sauce slightly; add any juices that have accumulated around the lamb. Whisk in 2 tbsp. butter; season to taste with salt and pepper. On heated platter or dinner plates, arrange medallions with some sauce spooned over them; serve remaining sauce separately. |
Enjoy with a glass of Cobb
& Co Cabernet Sauvignon!