Sautéed lamb medallions with red wine and fresh mint
1 1/2 lb saddle of lamb boned,split, with loins barded and(1 1/2 to 2 lbs.) and aprons
1 md onion
1 md carrot
2 cloves garlic
1 leek
3 t vegetable oil
1/2 c loosely fresh mint,packed leaves
1/2 t thyme,dried
1 bay leaf
2 c fresh lamb (or beef stock) or beef broth,canned
1 1/2 c red bordeaux wine such as merlot (or cabernet)
2 t butter,chilled
preparation:
trim the apron meat of all fat and set aside. peel the onion, carrot, and garlic. coars
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Recipe by: fauzia
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Main Ingredients:
See below ingredients and instructions
Cooking Preparation of the Recipe:
2 T summer savory leaves,stems
-removed
6 T butter,softened
TO PREPARE:
Mince the summer savory, then cream the butter, and beat in the savory. Shape the herb butter into a 1-inch-thick cylinder, wrap in plastic, and refrigerate.
Yields: 3/4 cup
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