Medallion of Loin of Lamb With Tomatoes and Basil

Preparation

1. Step 1

   Cut the lamb into 12 pieces of equal size.

2. Step 2

   Remove the skin and seeds of the tomatoes and cut them into ¼-inch chunks. There should be about 1½ cups.

3. Step 3

   Heat 2 tablespoons of the olive oil in a small saucepan and add the chopped garlic. Cook briefly but do not brown. Add the tomatoes, basil leaves, salt and pepper. Stir and simmer 5 minutes. Keep warm.

4. Step 4

   Sprinkle the lamb with cumin, salt and pepper.

5. Step 5

   Heat the remaining tablespoon olive oil with 1 tablespoon butter in a nonstick skillet large enough to hold the lamb in one layer. Add the lamb, garlic cloves and thyme. Brown the lamb quickly on all sides and cook over relatively high heat about 4 minutes for rare. Remove the lamb pieces to a warm platter.

6. Step 6

   Add the shallots to the pan and cook briefly, stirring, until wilted.

7. Step 7

   Add the water. Bring to a boil and cook 1 minute. Swirl in the remaining 2 tablespoons butter and any juices that have accumulated around the lamb. Blend well. Taste for seasoning. Remove garlic cloves if desired.

8. Step 8

   Keep warm.

9. Step 9

   Divide the tomato sauce equally on 4 plates. Place 3 pieces of lamb over the sauce. Spread some shallot sauce over the lamb pieces. Arrange the sauteed potatoes (see recipe) around the lamb.