Medallions Of Lamb With A Cream And Mushroom Sauce

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 (3 ounce) lamb medallions
• 2 ounces butter
• salt & freshly ground black pepper
• 6 ounces button mushrooms, sliced
• 2 shallots, thinly chopped
• 1/4 cup dry sherry
• 1/4 cup dry wine
• 1/2 cup heavy cream
• 1 tablespoon parsley, chopped

Recipe

• 1 heat the butter in a heavy-based frying pan.
• 2 add in the lamb medallions, fry for 2-3 minutes on each side.
• 3 season with salt and freshly ground pepper and fry until the lamb is cooked through, taking care not to over-cook it.
• 4 remove the fillets from the pan and keep warm.
• 5 add the mushrooms to the frying pan and fry until slightly coloured.
• 6 add in the shallots, mixing well.
• 7 drain off the excess fat and add in the sherry. cook briskly until reduced by two-thirds.
• 8 add in the wine and cook briskly until reduced by half.
• 9 add in the cream and bring to the boil. season with salt and freshly ground pepper and mix in the parsley.
• 10 pour the mushroom cream sauce over the lamb medallions and serve at once.