Lamb Medallions in Soy-Mustard Sauce

Ingredients	Amount
Soy-Mustard Glaze
Kikkoman Soy Sauce	1 cup
Dijon-style mustard	½ cup
Garlic, minced	¼ cup
Lemon juice	2 ½ Tbsp.
Dried thyme leaves	4 tsp.
Ginger root, minced	1 Ybsp.
Black pepper	2 tsp.
Fresh rosemary, chopped	2 tsp.
Boneless lamb loin chops, cut in half, well trimmed (8 ounces each)	12
Vegetable oil	as needed
Veal stock	2 qts.
Unsalted butter	4 oz.
Fresh tarragon leaves, chopped	as needed
Salt and pepper	as needed

Method

1. To make Soy-Mustard Glaze: In bowl, whisk together all glaze ingredients. Chill until service. (Yield: 2 cups)

2. For each serving, to order: In sauté pan, heat vegetable oil over medium heat. Sear 1 (4-ounce) piece lamb, about 2 minutes per side. Pour off oil, if necessary. Brush lamb with 4 teaspoons Soy-Mustard Glaze. Place in 350° oven about 5 minutes or until medium rare. Remove lamb from pan, keep warm. Deglaze pan with ⅓ cup veal stock; reduce until slightly thickened. Whisk in 1 teaspoon butter and a pinch of tarragon. Season to taste with salt and pepper. Slice lamb into 3 medallions. Spoon reduced glaze over lamb.

Yield: 24 servings

Source: Chef Gary Danko, Restaurant Gary Danko, San Francisco