Recipe

Lamb Medallions With Thyme And Garlic Cream Recipe

	Chefelaine / All my dishes 8 months, 4 weeks ago Lovely lamb, sauteed to perfection, and served with veggies of your choice. a perfect main dish. Prep:30m Cook:30m Servings:8	Chefelaine
	delicious

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Ingredients

40 Garlic cloves peeled

10 oz Milk

10 oz Crème fraîche

to taste Salt and White pepper

4 each Lamb rack (2 hotel racks)

as needed Olive oil

2 tbsp Fresh thyme leaves

as needed vegetable Oil

5 oz Carrots chopped (optional ingredient)

5 oz Onion chopped (optional ingredient)

2 Celery stems, chopped (optional ingredient)

2 Garlic cloves, chopped (optional ingredient)

1 lb Tomatoes chopped (optional ingredient)

1 Bouquet garni (optional ingredient)

3.5 oz White wine (optional ingredient)

as needed Water (optional ingredient)

to taste black Pepper

2 oz Butter

Directions

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.

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Comments

chefperiwinkle 8 months, 3 weeks ago 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

juels 6 months, 2 weeks ago said:
This sounds absolutely delicious! I adore lamb, and will be trying this, thanks!

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