sauteed 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