Lamb medallions in Metaxa sauce

Ingredients for 4 servings:

• 600 g lamb medallions
• n. B. Gyros spice for marinating
• 2 large bell peppers, red
• 400 g mushrooms, brown
• 2 m.-sized onion(s)
• 3 cloves garlic
• 3 tbsp tomato paste
• 2 tbsp ketchup
• 6 tbsp Metaxa
• 200 ml cream
• 200 g sour cream
• 200 g cheese, grated
• Paprika powder
• salt and pepper
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

simple, quick and delicious

Marinate the lamb medallions in a little oil with the gyro seasoning. This can also be done the day before if you want the marinade to work longer. Sear the meat on both sides in a pan without any additional oil and then transfer it directly to a casserole dish. Finely chop the onions and garlic and fry them in a little oil in the same pan as the meat. Meanwhile, wash the bell peppers and cut them into cubes or long strips. Now clean the mushrooms and also dice or slice them. Add the vegetables to the pan and simmer over low heat until all the liquid has evaporated. Now add the tomato paste and ketchup and fry briefly. Then deglaze everything with the Metaxa and reduce briefly. Stir in the cream and sour cream and simmer for a few minutes. Finally, season with paprika, salt, and pepper. In the meantime, preheat the oven to 180°C (350°F). Pour the Metaxa sauce over the lamb medallions in the baking dish and sprinkle with cheese. Bake for about 30 minutes, until the cheese is golden brown. Serve with rice, croquettes or white bread, a fresh salad, and tzatziki.