Recipes Ingredients Meat & Poultry Lamb Recipes Lamb Medallions with Black-Olive Wine Sauce 3.3 (9) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Black olive paste gives a rich flavor to the sauce. Longer marination time will help as well. Ingredients For the Marinade 5 tablespoons olive oil 2 teaspoons finely chopped garlic (2 medium cloves) 1 tablespoon finely chopped fresh rosemary For the Lamb ½ loin of lamb (about 2 pounds), boned and trimmed of fat Salt and freshly ground pepper, to taste For the Sauce ½ cup dry red or white wine ¾ cup homemade or canned low-sodium chicken stock 2 teaspoons black-olive paste 2 tablespoons unsalted butter Directions Pour olive oil into a shallow dish, and distribute half the garlic and one-third of the rosemary in the oil. Slice the lamb across into eight rounds, lightly pound each into a 1/4-inch-thick medallion, and place in oil. Sprinkle the lamb with one-third of the chopped rosemary and the remaining half of garlic; set aside for 20 minutes. (For more intense flavor, marinate several hours or overnight.) Pour 2 tablespoons oil-garlic marinade into large skillet; place over medium-high heat. Add medallions; cook until browned on the outside, medium rare inside, about 1 minute on each side. Transfer to a platter, cover with foil to keep warm, and pour off the fat from skillet. Add wine and stock; cook, stirring constantly to loosen any cooked-on browned bits. Add remaining third of rosemary and the olive paste, and cook until the liquid has reduced by two-thirds. Swirl in the butter until the sauce has thickened slightly, about 1 minute. Arrange the medallions on a serving platter, pour the sauce over the lamb, and serve immediately. Rate it Print