Instructions: Lightly flour the lamb. In a large skillet, melt the butter & cook until bubbling. Saute the lamb in the hot butter, without crowding, until rare.

Remove to a warm platter. Reduce heat. Add the garlic & shallot to the skillet and saute until soft, about 3 minutes. Add the chanterelles, broth & Perigourdine Sauce. Cook over high heat, stirring constantly until thickened & smooth, about 5 minutes. Return lamb to the pan to heat through. Serve meat with the sauce.

THE QUORUM

WINE: RUTHERFORD HILL CHARDONNAY

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