Pan Seared Lamb Medallions

This is one of the first recipes that I developed years ago. Louisa, my wife just loves it. The lamb is juicy, tender and flavorful and the presentation is eye catching to say the least.

INGREDIENTS:

6 ea 3/4-inch-thick loin lamb chops
¼ Cup seasoned flour (pancake mix)
1 Tbsp extra virgin olive oil
2 red bell peppers
¼ cup dry white wine
Parsley sprigs for garnish.

PREPARATION:

Wash and de-bone the lamb chops cutting the meat into 1” medallions. If preferred, the larger pieces can be tied. In a plastic bag, add enough seasoned flower to cover the medallions ¼ cup or less. Shake the lamb in the seasoned flour, shaking off the excess before adding to the pan.

Wash the peppers and "carve", remove the core and white rib; cut into julienne strips. Wash the parsley sprigs

COOKING (Searing):

Heat a Sauté pan over moderately high heat (6-7) until the rim is hot to the touch, but not smoking, add the Oil allow it to heat, then add the lamb searing it for 3 minutes on each side for medium-rare meat. Transfer the lamb to a platter and cover with an aluminum foil tent.

In the Sauté pan sauté the bell peppers, adding pepper to taste, over moderately high heat for 5 to 6 minutes, or until they are crisp-tender. Arrange them around the lamb.

Deglaze the skillet with the wine over high heat, scraping up the brown bits, adding more wine to form a medium sauce. Spoon the sauce over the lamb medallions and the peppers. Garnish with parsley sprigs.