Lamb Bookette

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin, cleaned,quartered and pounded
• 1 cup seasoned flour
• 3 tablespoons melted butter or 3 tablespoons margarine
• 1 cup julienned onion
• 1 cup diced mushroom
• 2 ounces apple jack
• 1 cup demi-glace (brown gravy)
• 3 tablespoons dijon mustard
• 1 lb shredded red cabbage
• 1/4 lb diced bacon
• 1 apple, cored peeled and diced
• 2 ounces cider vinegar
• 2 1/2 lbs peeled cooked and shredded potatoes
• 3 tablespoons canola oil

Recipe

• 1 for cabbage: sauté bacon until cooked- add cabbage, cook 5-8 minutes and add apples, vinegar and salt& pepper- cook until cabbage is soft.
• 2 for rösti: peel& boil potatoes until just cooked through.
• 3 cool completely, then shred.
• 4 in a hot, non-stick pan, add canola oil, potatoes, sprinkle with salt& pepper and garlic.
• 5 cook on medium-high heat for about 4 minutes, then flip and cook another 4 minutes.
• 6 for lamb: dredge lamb in flour and add to pan with melted butter.
• 7 cook about 2 minutes on each side, then set aside.
• 8 add onions and mushrooms to pan, deglaze with apple jack and cook onions and mushrooms about 1 minute.
• 9 add demi-glaze and mustard and mix all well.
• 10 place lamb on a plate with the rösti and cabbage and spoon gravy over lamb.