Lamb Medallions With Balsamic Vinegar And Capers

Ingredients

• Servings: 6
• 1/4 cup all-purpose flour
• 1 teaspoon garlic salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 2 pounds lamb tenderloin, cut into 1 1/2 inch pieces
• 2 tablespoons olive oil
• 1/3 cup balsamic vinegar
• 1/2 cup chicken broth
• 2 teaspoons minced lemon zest, or to taste
• 1 tablespoon capers, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• place the flour, garlic salt, and pepper into a plastic bag. shake to mix, the add the lamb tenderloin pieces, and shake again to coat. shake off the excess flour.
• heat the oil in a large skillet over medium-high heat. cook the lamb medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. pour in the balsamic vinegar and chicken broth. bring to a boil, then reduce heat to medium, and simmer until the lamb is no longer pink in the center, 3 to 4 minutes. remove the lamb to a serving platter, then stir the lemon zest and capers into the simmering sauce. continue simmering until the sauce has thickened to your desired consistency.