2 pounds boneless lamb loin
4 tablespoons butter, divided
salt and freshly ground pepper
2 cloves garlic
1 sprig rosemary, plus extra
1/2 cup balsamic vinegar
3/4 cup chicken stock
1 pound asparagus spears
Slice the lamb loin into pieces, and using the flat side of a mallet, pound them into medallions. In a skillet over medium-high heat, melt 3 tablespoons of butter. Season the lamb medallions with salt and pepper, and add to the skillet. Add the garlic and rosemary sprig, and sauté until the meat is browned on both sides, about 4 minutes. Deglaze with the balsamic vinegar, and cook until it reduces by half. Add the chicken stock, and cook for another 4 to 5 minutes, turning the meat once, until the sauce is thickened. Remove from the heat, and stir in the remaining tablespoon of butter, and keep warm. Remove and discard the rosemary.
Meanwhile, bring a pot of water to a boil. Add salt and the asparagus, and cook for about 3 minutes. Drain well, and keep warm. To serve, distribute the lamb medallions among individual plates, and drizzle with the balsamic reduction. Serve the asparagus on the side, and garnish with rosemary sprigs. Serves 4
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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