VOLUME 1 - Kilimanjaro Foods

1 1/2 lb saddle of lamb boned,split, with loins barded and(1 1/2 to 2
lbs.) and aprons
1 md onion
1 md carrot
2 cloves garlic
1 leek
3 T vegetable oil
1/2 c loosely fresh mint,Packed leaves
1/2 t thyme,Dried
1 bay leaf
2 c fresh lamb (or beef stock) or beef broth,Canned
1 1/2 c red Bordeaux wine such as Merlot (or Cabernet)
2 T butter,chilled
PREPARATION:
Trim the apron meat of all fat and set aside. Peel the onion, carrot, and
garlic. Coarsely chop the onion and carrot, and set aside with the garlic in a
small bowl. Trim, clean, and coarsely chop the leek (using all of the white
section and about 2 inches of the green tops), and add it to the bowl. In a
heavy, medium, non-reactive skillet, heat 1 tablespoon of the oil. Quarter
each apron and saut over medium heat until very brown, about 7 minutes.
Measure 2 tablespoons mint leaves (wrap and refrigerate the remaining
mint and add to the skillet along with the chopped vegetables, thyme, and
bay leaf. Cover the skillet, lower the heat, and cook, stirring occasionally,
until the vegetables are lightly colored and tender, about 20 minutes. Stir in
the lamb stock and red wine and bring to a boil. Lower the heat and
simmer, partially covered, skimming frequently, until strained liquid reduces
to 1 1/4 cups, about 50-60 minutes. Discard solids and set strained liquid
aside. (Can cover and refrigerate up to 2 days.)
COOKING:
Mince the remaining mint leaves. Cut the butter into small pieces and set
aside. Slice loins into six to eight 1-1/4-inch thick medallions and sprinkle
with salt and pepper. In a large, heavy, non-reactive skillet, heat the
remaining 2 tablespoons oil until very hot, but not smoking. Saute medallions
2 minutes on each side until medium rare. Transfer medallions to a plate and
cover loosely with foil to keep warm. Increase heat to high, pour the strained
stock into the skillet and bring to a boil, scraping the bottom of the skillet
with a wooden spoon to deglaze. Boil until stock reduces to 1 cup, 2-3
minutes. Remove skillet from heat and whisk in butter, one piece at a time.
Stir in the mint and season to taste with salt and pepper. Cover and keep
sauce warm.
SERVING:
Transfer medallions to a cutting board and stir accumulated juices into the
sauce. Remove string (and barding, if used) and put medallions onto
individual plates. Spoon sauce around medallions; serve immediately.
Savory Butter