Medallions of loin of lamb on a mint and red wine sauce

Recipe from: 11/1/1993 12:00:00 AM
Ingredients 7
Servings 1


Serving Change
  • 200
    lean loin or lamb, deboned, rolled and tied
  • 20
    olive oil
  • 100
    mixed vegetables, diced and cooked
  • 1
    raw lamb bones, roughly chopped
  • 50
    each of onion, carrot, celery and herbs, chopped
  • 2


Preheat oven to 240 ºC, place bones in a roasting pan and brown all over for 30 minutes. Add vegetables and rosemary, roast for 5 to 10 minutes. Deglaze pan with 500 ml red wine and reduce to nearly nothing. Deglaze again with 750 ml good red wine, reduce to a third before adding the water. Allow to simmer for at least two hours, occasionally removing fat by skimming top of stock. Strain stock through a fine sieve or muslin cloth. Season sauce and whisk in 100 g butter to thicken slightly. To make mint sauce: Start with a little chicken stock, instant or homemade, freshly chopped mint and finely chopped onions. Cook everything in a saucepan for 15 minutes. Pour into a liquidiser, blend for 5 minutes. Sauce is ready. Season with a little salt and black pepper. 1. Heat the oil in a heavy-based saucepan. Seal the lamb on the lean side first. Reduce the heat and fry on the fat side for 10 to 15 minutes. 2. Slice meat into medallions and arrange on a serving plate with the two sauces and spoon vegetables in centre. Garnish with a sprig of rosemary.

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