Ingredients
1 lb. Boneless American Lamb Loin; cut into 8 1/2" medallions
2 tsp. olive oil
2 cloves garlic; crushed
1 jalapeno chili; seeded and minced
1/2 cup peach jam or preserves
2 Tbsp. red wine vinegar
Preparation
Heal oil in large skillet over medium-high heat; add lamb medallions and brown well, about 3-4 minutes per side. Remove medallions from skillet and keep warm. Saute garlic and jalapeno stirring constantly for 1 minute. Stir in jam and vinegar, cook and stir to blend thoroughly. Retutn medallions to skillet; coat with glaze and serve.
