lamb medallions with and dried cranberry sauce

Ingredients

• Servings: 4
• 1/2 cup dried cranberries
• 1 cup water
• 1 teaspoon vegetable oil
• 1 pound lamb medallions
• salt and pepper to taste
• 2 tablespoons minced shallots
• 1/2 cup tawny
• 1/4 cup distilled white vinegar
• 1 cup chicken broth
• 1/2 teaspoon dried thyme
• 1 teaspoon cornstarch
• 1 tablespoon water

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• place cranberries in a small saucepan over medium low heat. add water and stir together. bring to a simmer and let simmer for 3 minutes. drain, reserving both cranberries and cooking liquid. set aside.
• in a large skillet, heat oil over medium heat. season lamb medallions with salt and pepper and add to skillet. saute on both sides until browned and no longer pink inside, about 3 minutes per side. transfer to a platter, cover loosely and keep warm.
• in the same skillet, add chopped shallot and cook for 30 seconds. pour in and vinegar and bring to a boil, stirring to scrape up any brown bits on the bottom of the skillet. boil until liquid is reduced by half, 3 to 5 minutes. add chicken stock, thyme and reserved cranberry liquid; boil all together until reduced by half, 5 to 7 minutes.
• in a small bowl dissolve cornstarch in 1 tablespoon water and mix together. whisk mixture into saucepan and let simmer, stirring, until sauce is slightly thickened and glossy. stir in reserved cranberries and season with salt and pepper to taste. spoon sauce over lamb and serve.