Bifanas De Porco

Total Time: 24 hrs 15 mins Preparation Time: 15 mins Cook Time: 24 hrs

Ingredients

• Servings: 12
• 3 -4 garlic cloves, chopped
• 1 teaspoon coarse salt
• 1 teaspoon hot pepper paste
• 3 teaspoons paprika
• 2 cups wine
• 12 lamb medallions, cut evenly about a 1/4 inch
• 1/2-3/4 cup olive oil (to fry in)
• 2 -3 large onions

Recipe

• 1 do this the day before: mash the garlic and salt to form a paste.
• 2 add the hot pepper paste and 1 teaspoons of paprika.
• 3 coat the medallions with this paste and put them in a shallow dish.
• 4 pour the wine over all, make sure they all are covered.
• 5 refrigerate over night.
• 6 when you are ready to cook them: take the medallions out of the dish, and discard the marinade.
• 7 heat 1/2 cup of olive oil over med-high heat.
• 8 add the onions sautéing until brown.
• 9 add the rest of the paprika and cook for about 3 minutes.
• 10 cover and keep this warm.
• 11 in a large skillet pour in enough olive oil to 1/2 of the bottom.
• 12 heat to very hot but not smoking.
• 13 brown the medallions a few at a time without crowding.
• 14 fry about 1 minute on each side.