Seared Lamb Medallions with Pan Jus

Seared Lamb Medallions with Pan Jus Our seared lamb medallions with pan jus start with lamb chops off the bone. We used 8 medallions for this recipe. We seasoned with salt, pepper and Chinese five spice seasoning. The five spice is a fantastic seasoning for lamb. Once seasoned, let the medallions sit for 15 minutes for the salt to penetrate. Prepare the ingredients for the pan jus Ingredients: 1 cup- chicken stock 1/3 cup- diced shallots 3 each- garlic cloves chopped 1/2 cup- white wine 1 each- lemon for zesting (you only need to zest about 1/4 of the lemon for this recipe) 1/4 stick- butter fresh rosemary and fresh thyme Method: Season lamb with salt, pepper and Chinese five spice on all sides. Heat a large cast iron skillet over med-high heat. Let sit until the skillet is smoking hot. Sear lamb for about 2-3 minutes on each side, depending on the thickness. Thinner pieces will take shorter time to cook. Remove lamb from the skillet and cover with foil to let rest. Using the same pan and all of the drippings form the lamb, add the shallots and garlic and cook over medium heat. Cook for about five minutes. Add the white wine and chicken stock and reduce until it begins to thicken, about 5 minutes. Zest 1/4 of one lemon, be careful to not add too much lemon as it will over power the dish. Slowly add the butter in pieces and stir until dissolved. Add thyme and parsley. Simmer until ready to serve. This pan jus has a great flavor with a hint of the lemon, perfect with the lamb. Thank you for watching the video, if you enjoy our content, please subscribe to our channel. Facebook @ food lust kitchen Instagram @ food lust kitchen Music by epidemic sound

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