 |
Lamb Medallions Conti
Yield: 4 servings
16 ea. lamb medallions cut from single
boneless loin eye, 3/4 to 1 inch thick
2 Tbsp. vegetable oil
1/2 cup dry white wine
1 Tbsp. chopped parsley
Marinade:
3 Tbsp. soy sauce
2 cloves garlic, finely chopped
1 Tbsp. lime juice
1 Tbsp. lemon juice
1 tsp. oregano, dry, whole
1/4 tsp. ground black pepper
1 bay leaf, crumbled
|
Lentils:
1-1/2 cups lentils, picked and rinsed
3 -1/2 cups chicken broth
2 Tbsp. vegetable oil
3/4 cup onions, diced 1/2 inch
1 clove garlic, finely chopped
1 cup leeks, white only, diced 1/2 inch
1 Tbsp. leeks, white only, diced 1/2 inch
1 tsp. oregano, dry, whole
1/4 tsp. ground cumin
1 tsp. salt
1/4 tsp. ground black pepper
1 cup tomatoes, peeled, seeded, diced 1/2 inch |
Marinade: Mix all ingredients for marinade in shallow
pan.
Place medallions into marinade; turn to coat evenly.
Marinate for two hours, turning the medallions three or four times.
Lentils: pick and rinse lentils.
Place lentils and chicken broth in a heavy 5 quart sauce
pot and bring to a boil. Turn down heat; remove any froth and simmer for
45 minutes or until just done. Set aside.
In a sautoir, heat vegetable oil and sauté
onions until glossy. Mix in garlic and sauté for a minute or until
the aroma is fully developed. Add the leeks; mix and cook for 3 minutes,
stirring frequently.
Mix in tomato paste, oregano, cumin, salt, pepper and
tomatoes. Cook until all ingredients are fully heated. Blend the contents
of the sautoir into the lentils and cook another ten minutes. Keep hot.
Meat: remove the medallions from the marinade and wipe
lightly with paper towel.
In a large sauté pan, heat vegetable oil and sauté
the medallions for about 1 1/2 minutes on each side. Remove the meat from
the pan to a platter and keep hot. Discard oil and deglaze with white wine.
Simmer until all drippings are dissolved and wine is reduced by one third.
Blend into lentils. Place the lentils into a serving casserole and arrange
the medallions on top.
Fat: 26g ,Calories: 593 ,Cholesterol: 73 mg ,Sodium: 1915
mg
Serving Ideas: Pour the meat juice from the platter over
the meat; sprinkle with chopped parsley and serve immediately with a simple
green salad.
|
|