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Source: Stop and Smell the Rosemary

Lamb Medallions with Feta and Rosemary
Save this dish for those special nights.
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Serves: 4
Prep Time: 30 minutes
Cook Time: 30 minutes
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2 cups fresh bread crumbs
2 ounces(1/2 cup) feta cheese, crumbled
2 tablespoons chopped fresh rosemary
1/2 cup fresh Italian parsley, chopped
freshly ground pepper
1/2 cup all-purpose flour
3 large large eggs, beaten
1 cup(2 sticks) unsalted butter, clarified
fresh rosemary sprigs

Combine bread crumbs, cheese, rosemary, and parsley. Season with salt and pepper. Set aside. Cut lamb into madallions, each about 1 inch thick. Dredge meat in flour. Dip each piece into beaten eggs and then coat with bread crumb and cheese mixture.
Heat clarified butter in a skillet until it is smoking hot. Add meat and brown on all sides. Repeat until all meat is browned (do not overcrowd the meat in pan). Transfer meat to a roasting rack. Preheat oven to 350 degrees. Just before serving, roast browned meat 7 minutes. Garnish with a small sprig of fresh rosemary. Serve immediately.

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