Medallions of Lamb with Black Olive and Anchovy Sauce
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 45 minutes N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 lamb loins, 1/2 lb each 2 Tbsps olive oil 2 tsps thyme, chopped
1 tsp rosemary, chopped 1 tsp garlic, chopped 1 Tbsp butter
1/2 cup white wine 1 cup lamb stock 1/4 cup tomato puree
2 Tbsps black olives, chopped 1 Tbsp anchovies, chopped salt and pepper to taste



1 Rub the lamb loins with olive oil. Season with thyme and rosemary. Allow to marinate for at least on hour prior to grilling.
2 Prepare the sauce by sauteing the garlic in butter until lightly brown. Add the white wine and reduce to 1 Tbsp. Add lamb stock and tomato puree and reduce to 1 cup. Add olives, anchovies, salt and pepper. Set aside.
3 Grill the lamb loins.
4 To serve, place warm sauce on plates with sliced lamb on top.

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