Lamb Medallions With Vanilla Rum Cream Sauce

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

Ingredients

• Servings: 2
• 12 ounces lamb tenderloin
• 1 small vanilla bean
• 2 tablespoons dark rum
• 3 tablespoons all-purpose flour
• salt
• fresh ground pepper
• 1 tablespoon butter
• 2 tablespoons vegetable oil
• 1/4 cup water
• 1/4 cup whipping cream

Recipe

• 1 trim the lamb tenderloin and remove any silverskin.
• 2 cut into 6 equal pieces.
• 3 place each piece between 2 sheets of plastic wrap.
• 4 using a meal mallet, flatten each piece to a 1/4-inch thickness.
• 5 cut the vanilla bean lengthwise and using a small knife, scrape out the black seeds.
• 6 place in a small bowl and add the rum.
• 7 cut the bean in half again and add to the bowl.
• 8 place flour on a plate and season with salt and pepper.
• 9 dip the lamb medallions into the flour, coating lightly.
• 10 in large frying pan, heat the oil and butter and and lamb.
• 11 cook until browned- about 3 minutes per side.
• 12 keep warm.
• 13 pour out any fat from the pan, then add the water and stir, scraping up the browned pieces at the bottom.
• 14 add the rum, vanilla seeds and bean.
• 15 reduce heat, then add the cream.
• 16 simmer gently until the sauce is thickened.
• 17 check the seasoning.
• 18 return the lamb to the pan, heat gently and turn to coat with the sauce.
• 19 serve medallions over pasta along with the sauce.