Place the lamb medallions between two pieces of plastic wrap and pound with a meat mallet or other heavy object until the medallions are 1/8 to no more than ¼ inch thick.
Dust each piece with the flour. In a large non-reactive skillet, heat the vegetable oil over medium-high heat. Sauté the meat pieces for about 1 minute on each side without crowding them. You will have to do this in batches. Transfer to a warm platter and cover loosely with foil.
Wipe the skillet clean. Heat the olive oil over medium-high heat. Add the garlic and sauté about 30 seconds. Add all the sliced mushrooms caps and parsley, stirring until the mushrooms have absorbed all the oil. Pour the wine over all and cook until reduced by 1/3, stirring occasionally. Add the chicken broth and cook until again reduced by 1/3. Season with salt and pepper.
Reduce the heat to a medium-low and stir in the butter, one piece at a time, adding each piece just as the previous one has melted. The sauce now will begin to thicken. When all the butter has been added, return the lamb to the skillet and cook at a very gentle simmer about 4-5 minutes. Divide the meat and mushrooms among 4 warm plates.
You may want to serve this dish with your favorite rice or pasta to soak up the delicious juices. A side of asparagus, carrots, or boiled potatoes are great.
Makes: 4 servings
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© 1999 Ronald Florence Last modified: 04-Oct-2000 19:50:34 EDT