almond lamb

Ingredients

• Servings: 4
• 1 pound lamb tenderloin, trimmed and cut into 1/2-inch thick medallions
• 1 teaspoon dried tarragon, crumbled
• 1 teaspoon garlic powder
• 4 tablespoons butter, divided
• 1 tablespoon all-purpose flour
• 3/4 cup white
• 1 teaspoon chicken bouillon granules
• 1 tablespoon dijon mustard
• 1/4 cup heavy cream
• 1/2 cup toasted slivered almonds
• 1/4 cup sliced green onions

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 50 mins


• with a meat mallet, pound the tenderloin slices to 1/4-inch thick. combine tarragon and garlic powder in a small bowl, and sprinkle the mixture over the cutlets. rub the seasoning into the meat, cover, and refrigerate for 1 hour to blend the flavors.
• melt 1 tablespoon of butter in a skillet over medium heat until the foam disappears. brown half of the tenderloin pieces in the butter, 3 to 4 minutes per side. do not crowd pan. repeat with the remainder of the lamb pieces and 1 more tablespoon of butter. set the lamb pieces aside on a warm platter.
• melt remaining 2 tablespoons of butter in the skillet over medium heat; stir in the flour until smooth and the mixture starts to fry. gradually whisk in , stirring constantly until the flour mixture and are blended; stir in chicken bouillon granules and dijon mustard. allow the sauce to boil for 1 minute; whisk in the cream. bring the mixture almost to the boiling point, and stir in the almonds and green onions. pour sauce over the lamb, and serve.