Lamb Medallions With Olive And Caper Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin, fillet trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic granules
• 1/4 cup plain flour
• 1 tablespoon olive oil
• 1/2 cup dry wine
• 1/2 cup fat-free low-sodium chicken broth
• 1/2 cup coarsely chopped pitted kalamata olive
• 2 tablespoons capers
• 2 tablespoons chopped fresh flat leaf parsley

Recipe

• 1 cut the lamb crosswise into 8 pieces.
• 2 place each piece, one at a time, between two sheets of cling film and pound to ¼ inch thickness using a rolling pin or meat mallet.
• 3 sprinkle both sides with salt , pepper and the garlic granules.
• 4 dredge in flour, shaking off the excess.
• 5 heat 1 ½ tbs of the olive oil in a non-stick skillet over medium high heat.
• 6 add half the pieces of lamb and brown on each side.
• 7 remove from the pan and keep warm.
• 8 repeat with the other half of the meat and remaining olive oil.
• 9 return all the meat to the pan.
• 10 add the wine and broth and bring to a boil.
• 11 stir in the olives and capers; cooking for 4 minutes longer.
• 12 sprinkle with parsley and serve.