Cut the lamb into 12 medallions of equal size. Pound lightly with a meat pounder or mallet.
Drop the tomatoes into a pot of boiling water for about 10 seconds. Remove and let cool. When the tomatoes are cool, remove the skins, core them, and cut into ¼ inch cubes.
Heat 1 tablespoon olive oil in a large saucepan over medum-high heat. Add the garlic and cook briefly until soft but not brown Add the tomatoes, basil, salt and pepper. Stir, lower heat, and simmer for 5 minutes. Keep warm.
Blend salt and pepper to taste with the cumin and sprinkle over the lamb medalions. Heat 1 Tablespoon of olive oil in a non-stick fry skillet large enough to hold the pieces in one layer. Add the lamb and the thyme. Brown the Lamb quickly on all sides and cook over relatively high heat, to minutes or so on each side for rare, or longer to desired doneness. It is very important to sear the meat quickly on all sides. Remove the lamb medallions to a warm platter.
In the same pan, add the shallots and cook briefly, stirring until wilted. add the tomato mixture and any meat juices that have accumulated in the platter and blend well.
To serve, divide the tomato sauce evenly among the 4 plates, Place three pieces of lamb over the sauce on each plate and garnish with chopped parsley or basil. Recommended with sautéed potatoes and asparagus.
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© 1998 Ronald Florence Last modified: 31-Oct-2001 18:01:31 EST