Medallions Of Lamb With Riesling Sauce

Ingredients

• Servings: 4
• 12 ounces lamb tenderloin
• to taste flour
• 4 tablespoons unsalted butter
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1/2 cup riesling wine
• 1/2 cup golden raisin
• 1 tablespoon green peppercorn
• 3 tablespoons balsamic vinegar
• 1/2 teaspoon thyme
• 1/2 teaspoon dried oregano, or 1 1/2 teaspoons fresh
• 1/4 cup additional unsalted butter
• 1/4 cup toasted pine nuts (pinyons)

Recipe

• 1 season lamb with salt and pepper.
• 2 coat with flour; shake off excess.
• 3 melt 2 tablespoons butter in heavy large skillet over medium-high heat. add onions and garlic and saute until golden brown, about 5 minutes; transfer mixture to bowl.
• 4 melt remaining 2 tablespoons of butter in same skillet over medium-high heat, and add lamb and saute about 4 minutes per side about 16 minutes.
• 5 transfer lamb to platter; tent with foil to keep warm.
• 6 add onion mixture, riesling, raisins, vinegar, peppercorns and herbs to the same skillet and simmer until sauce thickens, about 4 minutes.
• 7 add browned lamb to skillet and heat through.
• 8 slice and divide lamb among plates.
• 9 add remaining 1/4 cup butter to sauce in skillet and whisk just until melted; mix in pine nuts.
• 10 spoon sauce over lamb and serve. goes well with wild rice pilaf and asparagus or green bean almondine.