Raspberry Rosemary Sauce On Lamb Medallions

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 5 teaspoons vegetable oil, divided
• 1/3 cup onion, finely chopped
• 1/3 cup carrot, finely chopped
• 8 -10 slices orange zest
• 1 garlic clove, minced
• 1 1/4 teaspoons dried rosemary, crushed
• 1/4 teaspoon dried thyme, crushed
• 1 small bay leaf
• 6 ounces raspberries, divided
• 1/4 cup fresh orange juice
• 1/2 cup wine
• 1 1/4 cups chicken stock
• 4 boneless center cut lamb chops
• 1/4 cup flour
• salt (optional)
• pepper (optional)
• green onion top, for garnish

Recipe

• 1 heat 2 teaspoons oil in medium saucepan over medium heat.
• 2 add onions, carrots, orange zest, garlic rosemary, thyme and bay leaf.
• 3 cook, stirring occasionally, until vegetables are lightly browned and wilted, about 5 minutes.
• 4 add 1/4 cup raspberries, orange juice, and wine.
• 5 bring to a boil over high heat.
• 6 boil, stirring occasionally, until mixture is reduced to about 2 tablespoons, about 8 to 10 minutes.
• 7 add stock.
• 8 return to a boil.
• 9 reduce heat and simmer for 5 minutes.
• 10 remove from heat and set aside.
• 11 at this point sauce may be refrigerated until ready to use.
• 12 preheat oven to 350°.
• 13 pat lamb dry.
• 14 in large, oven-proof skillet, heat remaining oil over high heat.
• 15 dust lamb evenly with flour on both sides, patting off excess.
• 16 when oil is very hot, add lamb and cook until well-browned, about 3 minutes.
• 17 turn lamb over.
• 18 place pan in oven and cook at until lamb is just cooked, 6-7 minutes. remove meat to platter and keep warm.
• 19 strain sauce into skillet in which lamb was cooked, pressing solids with the back of a spoon.
• 20 add any juices on platter.
• 21 bring to a boil over high heat.
• 22 boil, stirring occasionally, until lightly thickened, about 6-8 minutes. season with salt and pepper if desired.
• 23 serve meat with sauce, reserved raspberries, and green onion tops.