Medallions Of Lamb With Maple Balsamic Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (10 -12 ounce) lamb tenderloin
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• salt & freshly ground black pepper
• 2 tablespoons butter
• 1/2 cup chopped green onion
• 4 tablespoons dijon mustard
• 1 tablespoon fresh rosemary, finely chopped
• 2 cups chicken stock
• 1/4 cup pure maple syrup
• 1/4 cup balsamic vinegar
• 2 tablespoons butter

Recipe

• 1 slice the lamb tenderloin crosswise into 1/2" inch pieces.
• 2 place each medallion between two pieces of plastic wrap on a flat surface.
• 3 flatten with meat mallet or the bottom of a heavy pan till 1/4" thick.
• 4 in a skillet heat the olive oil and garlic over medium heat.
• 5 add the lamb medallions and brown on each side for 3-4 minutes.
• 6 remove to a warmed platter and season with salt & pepper.
• 7 in a saucepan melt 2 tbsp butter. add the green onions and saute for 30 seconds.
• 8 add the dijon mustard, the fresh rosemary, and the chicken stock.
• 9 reduce over medium heat by one-quarter.
• 10 add the maple syrup and balsamic vinegar.
• 11 reduce till slightly thickened.
• 12 add remaining butter and stir to thicken.
• 13 serve warm over medallions with couscous or rice pilaf.