During a vacation at the L´Assiette Champenoise, an Inn on the outskirts of Reims in Tinqueux in France, we had numerous wonderful dishes and this absolutely extraordinaire take on Lamb. This can be prepared with pork loin, if lamb availability is scant in your region.
NOISETTES D´AGNEAU AU CONFIT DE GINGEMBRE
LAMB MEDALLIONS WITH GINGER CONFIT
RECIPE INGREDIENTS:
1 three inch piece of fresh ginger peeled, and sliced into match stick size strips
2 cups of dry white wine of choice
1 cup of Champagne or White Wine Vinegar
THE LAMB
Two 10 ounce boneless lamb loins trimmed, each sliced cross wise into 6 medallion rounds
3 tblsps. of room temperature creamy butter
2 tsps. Evoo
3 tblsps. white wine of choice
1 large shallot or 2 small shallots
1 teaspoon of honey of choice
2 cups homemade chicken broth
FOR THE CONFIT:
1) Simmer the ginger in a sauce pan of boiling water for 30 seconds. Drain and pat dry.
2) Combine the ginger, wine, vinegar and the honey in a heavy saucepan over medium to high heat.
3) Stirring, until the honey dissolves and the mixture boils, reduce the heat to very low simmer and simmer until the ginger is very tender.
4) The sauce shall be golden in color hue, and syrupy in texture.
5) The sauce takes approx. 50 minutes to reach this syrupy texture.
THE LAMB:
1) Season the lamb, with salt and freshly ground black pepper.
2) Melt 1 tablespoon of room temperature creamy butter, in a large skillet, over medium heat, and add the lamb in batches.
3) Sauté the lamb medallions until golden yet, deep rose pink on interiors, about 2 minutes per side.
4) Transfer the medallions to a platter and tent to maintain warmth.
5) Pour excess fat from the skillet and add the white wine, vinegar, sliced shallots and honey syrup to the skillet.
6) Bring to a mild boil, until slightly thickened, scraping up the brown bits about 1 minute.
7) Add the broth gently and boil until reduced to a 1/4 cup about 12 minutes.
8) Return any pan juices from the lamb to skillet and bring to boil. Reduce heat to simmer, low slow flame.
9) Add 2 tblsps. of butter and whisk until melted and spoon the sauce onto 4 plates and top with the medallions.
10) Adorn with the ginger confit.
11) Serve with a delightful oak aged red wine, and hot crusty oven baked bread ...
Have a great Sunday,
J.M.