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Lamb Medallions with Thyme and Garlic Cream Recipe

Ingredients

How to make it

  • Simmer the peeled garlic cloves in the milk for 3-4 minutes.
  • Add the crème fraîche and finish cooking at a simmer until soft (the cloves should give easily when pressed with the back of a spoon).
  • Purée in a blender until smooth.
  • Season to taste.
  • Bone the lamb racks.
  • Trim the meat of excess fat and connective tissue.
  • Rub the meat with a little olive oil and coat lightly with fresh thyme.
  • Allow to marinate for several hours or overnight.
  • If you have a good-quality brown lamb stock on hand, simmer 1 qt of it until reduced to a rich syrup and reserve.
  • If you do not have lamb stock on hand, use the bones from the racks to make the jus, following these steps:
  • ==========
  • Chop the bones.
  • Heat some oil in a deep pan.
  • Add the bones and trimmings and brown.
  • Add the vegetables and bouquet garni.
  • Stir, coating well with the oil, Cook for a few minutes.
  • Deglaze the pan with the white wine or water and stir to dissolve the caramelized cooking juices.
  • Cook until almost completely reduced.
  • Reduce to a simmer and cook for 30 minutes, skimming regularly.
  • If the jus reduces too quickly, add more water.
  • Strain and degrease further if necessary and continue to reduce until syrupy.
  • Season the lamb with salt and pepper.
  • Brown in 3 oz oil and the butter in a sauté pan.
  • Finish cooking at reduced heat on top of the stove or, for more even cooking, in the oven at 400°F (200°C) for about 6 minutes, until rare or medium rare.
  • Allow to rest 10 minutes. Slice each piece into 6 medallions.
  • To serve, pour a little garlic cream sauce on the plate and arrange the medallions on top.
  • Drizzle with a little of the reduced lamb jus.
  • Serve each portion with a vegetable on a side dish.

Reviews & Comments 2

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    " It was excellent "
    juels ate it and said...
    This sounds absolutely delicious! I adore lamb, and will be trying this, thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    chefperiwinkle ate it and said...
    LAMB, delicious LAMB! Chef Elaine, truly you have outdone yourself. Wonderful recipe!
    Have you been a Chef all your life?
    Seriously; please forgive me if I sound out of order here.
    Chef P
    Was this review helpful? Yes Flag

The Cook

chefelaine Muskoka, CANA

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