MEDALLION OF LOIN OF LAMB WITH TOMATOES AND BASIL

Medallion of Loin of Lamb With Tomatoes and Basil image

Provided by Pierre Franey

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 skinless, boneless loins of lamb, about 1 1/2 pounds
4 ripe plum tomatoes, 3/4 pound
3 tablespoons olive oil
1 teaspoon finely chopped garlic
12 fresh basil leaves, chopped
Salt and freshly ground pepper to taste
1 teaspoon ground cumin
3 tablespoons butter
4 garlic cloves, peeled
4 sprigs fresh thyme, or 1/2 teaspoon dried
2 tablespoons chopped shallots
1/2 cup water

Steps:

Cut the lamb into 12 pieces of equal size.
Remove the skin and seeds of the tomatoes and cut them into 1/4-inch chunks. There should be about 1 1/2 cups.
Heat 2 tablespoons of the olive oil in a small saucepan and add the chopped garlic. Cook briefly but do not brown. Add the tomatoes, basil leaves, salt and pepper. Stir and simmer 5 minutes. Keep warm.
Sprinkle the lamb with cumin, salt and pepper.
Heat the remaining tablespoon olive oil with 1 tablespoon butter in a nonstick skillet large enough to hold the lamb in one layer. Add the lamb, garlic cloves and thyme. Brown the lamb quickly on all sides and cook over relatively high heat about 4 minutes for rare. Remove the lamb pieces to a warm platter.
Add the shallots to the pan and cook briefly, stirring, until wilted.
Add the water. Bring to a boil and cook 1 minute. Swirl in the remaining 2 tablespoons butter and any juices that have accumulated around the lamb. Blend well. Taste for seasoning. Remove garlic cloves if desired.
Keep warm.
Divide the tomato sauce equally on 4 plates. Place 3 pieces of lamb over the sauce. Spread some shallot sauce over the lamb pieces. Arrange the sauteed potatoes (see recipe) around the lamb.

Nutrition Facts : @context http, Calories 613, UnsaturatedFat 29 grams, Carbohydrate 7 grams, Fat 55 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 23 grams, Sodium 745 milligrams, Sugar 2 grams, TransFat 0 grams