Lamb Tetrazzini

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin, trimmed and cut into 8 medallions
• 4 tablespoons butter, divided
• 3 tablespoons flour
• 1 cup chicken broth
• 1/2 cup wine
• 1 cup milk or 1 cup cream
• 4 tablespoons parmesan cheese (or more to taste)
• 1 (5 ounce) jar sliced mushrooms, drained
• salt
• pepper
• 8 ounces fettuccine or 8 ounces spaghetti or 8 ounces linguine
• 2 tablespoons chopped fresh parsley

Recipe

• 1 melt 2 tablespoons butter in saucepan over medium heat.
• 2 stir in flour.
• 3 stir in milk, chicken broth and wine.
• 4 cook stirring until sauce is smooth and thickened.
• 5 stir in parmesan, mushroons,salt and pepper to taste.
• 6 set aside.
• 7 cook pasta to al dente- drain.
• 8 press tenderloin medallions to 1 inch thickness.
• 9 heat 2 tablespoons butter to skillet, cook medallions 3-4 minutes per side.
• 10 toss noodles with 1/2 cup sauce, place on serving platter.
• 11 top noodles with browned medallions, pour on remaining sauce and sprinkle with parsley.