Pan Seared Lamb Medallions

• 1 1/3 lbs lamb medallions or 1 1/3 lbs lamb steaks, visible fat trimmed
• 1/4 cup rosemary, chopped
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon fresh ground black pepper
• 2 teaspoons cayenne pepper
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 cup chicken stock

1. Place lamb in a bowl. Mix all other ingredients together except salt, olive oil, stock and butter. Massage the lamb and marinate at room temperature for 15-30 minutes.
2. Heat pan over medium high heat. Add olive oil and butter. When it just starts to smoke a little, sear lamb for 3 to 4 minutes on each side for medium doneness. Baste continuously with pan oil and butter when searing. Set lamb aside and drain oil.
3. Deglaze pan with chicken stock to make pan jus. Pour jus over lamb when serving.

lamb medallions, rosemary, cumin, paprika, fresh ground black pepper, cayenne pepper, extra virgin olive oil, butter, chicken stock

Taken from www.food.com/recipe/pan-seared-lamb-medallions-371094 (may not work)