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PROVENCAL LAMB MEDAILLONS
4 medaillons of lamb,
2 garlic cloves,
10 TERRA DELYSSA’s green olives
1 Tbspoons basil,
1 Tbspoon lemon
4 Tbspoons TERRA DELYSSA’s extra virgin oil
pepper, salt
Peel and crush the garlic cloves. Heat oil in a casserole on a low flame. Add the garlic and basil. Mix and cover, then simmer for about 10 minutes, mixing carefully from time to time. Add 1 tbspoon lemon and olives, increase the flame to medium level and put the lamb medaillons for 3 to 4 minutes on each side (only 2 to 3 minutes if you like it pink…) Display the medaillons on a service plate. Deglaze the sauce with the lemon juice, adjust seasoning and cover the medaillons with it. Serve right away with braised endives or steamed potatoes
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