| 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 |
tb |
Oil |
| 1 |
|
Lamb loin; boned, trimmed |
| 2 |
tb |
Unsalted butter |
| 1 |
lg |
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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