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1
If any fat remains on the loin of lamb pieces after they are trimmed, carefully cut it away.
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2
Place each loin of lamb on a flat surface and cut crosswise into four pieces of equal size.
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3
This will yield eight pieces.
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4
Place each piece upright (grain side up) and pound lightly with a flat mallet.
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5
The flattened pieces will measure about half an inch thick.
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6
Sprinkle with salt and pepper.
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7
Trim off stems of the leeks.
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8
Cut leeks crosswise into 1 1/2-inch pieces.
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9
Cut each piece lengthwise into very thin shreds (julienne).
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10
Put leeks in a saucepan and add 2 tablespoons of the butter, salt and pepper.
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11
Cook leeks over moderate heat, stirring occasionally, about one minute.
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12
Add 1/4 cup of the chicken broth and cover.
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13
Continue cooking about 10 minutes.
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14
Add cream and cook, uncovered, about three minutes.
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15
Meanwhile, heat olive oil in a heavy skillet and add medallions of lamb.
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16
Cook about two minutes over relatively high heat until browned.
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17
Turn pieces and continue cooking about four to five minutes to the desired degree of doneness.
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18
Transfer pieces to a warm platter.
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19
Pour off fat from the skillet and wipe skillet with paper towels.
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20
Add remaining tablespoon of butter to the skillet.
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21
When it is hot add shallots and cook briefly, stirring.
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22
Add wine, chicken broth and tomato paste.
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23
Stir.
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24
Add any liquid that may have accumulated from the lamb pieces.
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25
Cook the sauce, stirring, until it is reduced to one-half cup.
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26
Stir in tarragon.
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27
Spoon sauce over meat.
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28
Serve with leeks in cream sauce on the side.
