2 tablespoons worcestershire sauce
1 tablespoon salt
2 teaspoons garlic powder
1 teaspoon pepper
6 pounds American lamb boneless sirloin (top or bottom round)
4 ounces olive oil
1/4 cup shallots, minced
1/2 cup green peppercorns
2 tablespoons dijon-style mustard
8 ounces brandy
1 quart brown sauce or demi-glaze
1/4 cup half & half
48 slices french bread, sliced and toasted for croutons
1/4 cup fresh parsley, finely chopped
Servings: 24
1. Mix Worcestershire sauce, salt, garlic powder and pepper. Rub lamb with seasoning mixture; refrigerate for 1 hour.
2. Broil or grill to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Cut into petite medallions.
3. Add shallots and sauté. Add peppercorns and mustard. Deglaze with brandy. Reduce all by 90 percent. Add brown sauce and half & half; reduce to proper consistency.
4. Serve medallion brochettes on croutons, top with sauce and chopped parsley.
1 tablespoon salt
2 teaspoons garlic powder
1 teaspoon pepper
6 pounds American lamb boneless sirloin (top or bottom round)
4 ounces olive oil
1/4 cup shallots, minced
1/2 cup green peppercorns
2 tablespoons dijon-style mustard
8 ounces brandy
1 quart brown sauce or demi-glaze
1/4 cup half & half
48 slices french bread, sliced and toasted for croutons
1/4 cup fresh parsley, finely chopped
Servings: 24
1. Mix Worcestershire sauce, salt, garlic powder and pepper. Rub lamb with seasoning mixture; refrigerate for 1 hour.
2. Broil or grill to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Cut into petite medallions.
3. Add shallots and sauté. Add peppercorns and mustard. Deglaze with brandy. Reduce all by 90 percent. Add brown sauce and half & half; reduce to proper consistency.
4. Serve medallion brochettes on croutons, top with sauce and chopped parsley.
Last edited by a moderator: