Gingered Lamb Medallions

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless lamb chops, 3/4-inch thick
• 1/3 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons butter
• 2 shallots, thinly sliced
• 1 tablespoon fresh gingerroot, peeled and finely chopped
• 1 garlic clove, finely chopped
• 1/2 cup dry wine (or chicken broth)
• 1/4 cup pure maple syrup
• 1/4 cup teriyaki sauce
• 2 tablespoons rice vinegar

Recipe

• 1 using a meat mallet or rolling pin, flatten the lamb chops between sheets of waxed paper or plastic wrap to a thickness of about 1/4 inch.
• 2 combine the flour, salt and pepper in a shallow dish.
• 3 melt 1 tbsp of butter in a heavy large skillet over medium-high heat.
• 4 dredge the lamb in the flour mixture, shaking off the excess.
• 5 add half of the lamb to the skillet and saute until brown and cooked through, about 2 minutes per side.
• 6 transfer to a platter and keep warm by covering loosely with foil.
• 7 repeat with remaining lamb and butter.
• 8 reduce heat to medium.
• 9 add the shallot, ginger root, and garlic to the pan and saute for 2 minutes.
• 10 stir in the wine, maple syrup, teriyaki sauce, and vinegar.
• 11 cook, uncovered, for 5 to 7 minutes, stirring occasionally, until the sauce thickens slightly.
• 12 return the lamb to the pan and heat through.