• Lamb Medallions in Soy-Mustard Sauce


    Soy-Mustard Glaze

    Yield: 24 servings

    • Ingredients
    • 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 Tbsp.
    • Black pepper
      2 tsp.
    • Fresh rosemary, chopped
      2 tsp.
    • Boneless lamb loin chops, cut in half, well trimmed (8 ounces each)
    • Vegetable oil
      as needed
    • Veal stock
      2 qts.
    • Unsalted butter
      4 oz.
    • Fresh tarragon leaves, chopped
      as needed
    • Salt and pepper
      as needed


    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.