Recipe - Medallions Of Lamb With Horseradish And Cucumber

One half Onion; minced
3 ounce Dry white wine
3 ounce White wine vinegar
1 cup Chicken stock; defatted
1 cup Heavy cream
Horseradish; to taste
Salt and pepper; to taste
2 tablespoon Oil
1 Lamb loin; boned, trimmed
2 tablespoon Unsalted butter
1 lg Cucumber; julienned
1 Tomato; minced

Have the lamb cut into medallions, although chef Jack Huxtable notes that
the sauce he created for these medallions also works well with any red meat
~ steaks, roasts, or chops. Ask your butcher to prepare medallions for you.

Place onions in a saucepan and "sweat" them by cooking slowly over
mediumlow heat, without browning. Add wine and vinegar, increase heat, and
reduce the liquid by threefourths. Add chicken stock and reduce by
threefourths. Add cream and reduce until sauce is thick. Do not boil. Add
horseradish and seasonings. Strain. Sauce can be made in advance and
reheated.

Heat oil in saute pan and saute lamb until mediumrare. Transfer to serving
dishes. Wipe pan and melt butter. Saute cucumber for one minute. Add
tomato. Remove from heat.

To serve ladle the warm sauce around lamb. Scatter the cucumber and tomato
on top of the sauce.

Recipe by: Delicious Decisions/tpogue@idsonline.com

Posted to MCRecipe Digest by Terry Pogue tpogue@idsonline.com on Apr 8,
1998