Medallions of Lamb With Leeks and Tarragon Sauce

Ingredients

• 2 boneless, skinless loins of lamb, about 1 1/2 pounds trimmed weight
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 or 2 leeks, about 3/4 pound
• 3 tablespoons butter
• ¾ cup fresh or canned chicken broth
• 3 tablespoons heavy cream
• 2 tablespoons olive oil
• 3 tablespoons finely chopped shallots
• 3 tablespoons dry white wine
• 1 teaspoon tomato paste
• 1 tablespoon finely chopped fresh tarragon, or 1/2 tablespoon dried tarragon

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    787 calories; 65 grams fat; 29 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 5 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 31 grams protein; 164 milligrams cholesterol; 423 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. If any fat remains on the loin of lamb pieces after they are trimmed, carefully cut it away. Place each loin of lamb on a flat surface and cut crosswise into four pieces of equal size. This will yield eight pieces.
2. Place each piece upright (grain side up) and pound lightly with a flat mallet. The flattened pieces will measure about half an inch thick. Sprinkle with salt and pepper.
3. Trim off stems of the leeks. Cut leeks crosswise into 1 1/2-inch pieces. Cut each piece lengthwise into very thin shreds (julienne). Put leeks in a saucepan and add 2 tablespoons of the butter, salt and pepper.
4. Cook leeks over moderate heat, stirring occasionally, about one minute. Add 1/4 cup of the chicken broth and cover. Continue cooking about 10 minutes. Add cream and cook, uncovered, about three minutes.
5. Meanwhile, heat olive oil in a heavy skillet and add medallions of lamb. Cook about two minutes over relatively high heat until browned. Turn pieces and continue cooking about four to five minutes to the desired degree of doneness. Transfer pieces to a warm platter.
6. Pour off fat from the skillet and wipe skillet with paper towels. Add remaining tablespoon of butter to the skillet. When it is hot add shallots and cook briefly, stirring. Add wine, chicken broth and tomato paste. Stir. Add any liquid that may have accumulated from the lamb pieces. Cook the sauce, stirring, until it is reduced to one-half cup. Stir in tarragon.
7. Spoon sauce over meat. Serve with leeks in cream sauce on the side.

30 minutes