Lamb Medallions With Mushroom And Rosemary

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2/3 cup chicken broth
• 1 tablespoon tomato paste
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon coarse kosher salt
• 1/8 teaspoon fresh ground pepper
• 8 ounces lamb tenderloin
• 1 tablespoon seasoned dry bread crumb
• 1 tablespoon olive oil
• 1 1/2 cups sliced fresh mushrooms

Recipe

• 1 cut tenderloin crosswise into 4 pieces.
• 2 put tomato paste into a medium bowl and gradulally whisk broth into the paste. stir in the rosemary, salt and pepper.
• 3 flatten lamb to about 1 inch thick then coat lightly with bread crumbs.
• 4 over medium high heat, heat oil in large nonstick skillet. when hot, add lamb; cook 6 minutes or until golden brown. turn once. place on warmed plate.
• 5 reduce the pan heat to medium and add mushrooms. cook for 3 minutes or until lightly browned. return the lamb to the skillet and pour broth mixture into pan. reduce heat to low and simmer for 4 minutes.
• 6 place lamb back on warmed plate. increase theheat to high and boil the sauce until reduced and slightly thickened. serve over the lamb.