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Lamb Medallions with Mushrooms
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Submitted by:
Jimmy |
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There are several types of mushrooms in this dish giving it a great flavor and texture |
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INGREDIENTS:
- 1 pound(s) , Lamb Meat Cut into 12 Medallions
- 1/4 cup(s) , Flour
- 3 tablespoon(s) , Vegetable Oil
- 3 tablespoon(s) , Olive Oil
- 5 large , Garlic Cloves Finely Diced
- 6 ounces , Portobello Mushrooms Stems Removed and Sliced
- 6 ounces , Oyster Mushrooms Stems Removed and Sliced
- 6 ounces , Shitake Mushrooms Stems Removed and Sliced
- 1/4 cup(s) , Fresh Parsley Chopped
- 3/4 cup(s) , Marsala Wine
- 1/2 cup(s) , Chicken Stock
- 0 to taste , Salt and Pepper
- 5 tablespoon(s) , Butter Chilled
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| Instructions: |
Place the lamb medallions between two pieces of plastic wrap and pound with a meat mallet or other heavy object until the medallions are 1/8 to no more than ¼ inch thick.
Dust each piece with the flour. In a large non-reactive skillet, heat the vegetable oil over medium-high heat. Sauté the meat pieces for about 1 minute on each side without crowding them. You will have to do this in batches. Transfer to a warm platter and cover loosely with foil.
Wipe the skillet clean. Heat the olive oil over medium-high heat. Add the garlic and sauté about 30 seconds. Add all the sliced mushrooms caps and parsley, stirring until the mushrooms have absorbed all the oil. Pour the wine over all and cook until reduced by 1/3, stirring occasionally. Add the chicken broth and cook until again reduced by 1/3. Season with salt and pepper.
Reduce the heat to a medium-low and stir in the butter, one piece at a time, adding each piece just as the previous one has melted. The sauce now will begin to thicken. When all the butter has been added, return the lamb to the skillet and cook at a very gentle simmer about 4-5 minutes. Divide the meat and mushrooms among 4 warm plates. |
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