| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Lamb |
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Onion, diced |
| 3 |
oz |
Dry white wine |
| 3 |
oz |
White wine vinegar |
| 1 |
c |
Chicken stock, defatted |
| 1 |
c |
Heavy cream |
|
|
Horseradish, to taste |
|
|
Salt and pepper, to taste |
| 2 |
T |
Oil |
| 1 |
|
Lamb loin, boned trimmed |
| 2 |
T |
Unsalted butter |
| 1 |
|
Cucumber, julienned |
| 1 |
|
Tomato, diced |
INSTRUCTIONS
Have the lamb cut into medallions, although chef Jack Huxtable notes
that the sauce he created for these medallions also works well with
any red meat ~ steaks, roasts, or chops. Ask your butcher to prepare
medallions for you. Place onions in a saucepan and "sweat" them by
cooking slowly over medium-low heat, without browning. Add wine and
vinegar, increase heat, and reduce the liquid by three-fourths. Add
chicken stock and reduce by three-fourths. Add cream and reduce until
sauce is thick. Do not boil. Add horseradish and seasonings. Strain.
Sauce can be made in advance and reheated. Heat oil in saute pan and
saute lamb until medium-rare. Transfer to serving dishes. Wipe pan and
melt butter. Saute cucumber for one minute. Add tomato. Remove from
heat. To serve ladle the warm sauce around lamb. Scatter the cucumber
and tomato on top of the sauce. Recipe by: Delicious
Decisions/tpogue@idsonline.com Posted to MC-Recipe Digest by Terry
Pogue <tpogue@idsonline.com> on Apr 8, 1998
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