Lamb Brochettes California Style

Makes 24 servings

Ingredients:

2 tablespoons Worcestershire sauce
1 tablespoon salt
2 teaspoons garlic powder
1 teaspoon pepper
6 pounds American Lamb boneless sirloin, top or bottom round
4 ounces olive oil
1/4 cup shallots, minced
1/2 cup green peppercorns
2 tablespoons Dijon-style mustard
8 ounces brandy
1 quart brown sauce or demi-glaze
1/4 cup half and half
48 slices French bread, sliced and toasted for croutons
1/4 cup fresh parsley, finely chopped

Preparation:

Mix Worcestershire sauce, salt, garlic powder and pepper. Rub lamb with seasoning mixture; refrigerate for 1 hour.

Broil or grill to desired degree of doneness: 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well.

Cut into petite medallions. Add shallots and sauté. Add peppercorns and mustard. Deglaze with brandy. Reduce all by 90 percent. Add brown sauce and half & half; reduce to proper consistency.

Serve medallion brochettes on croutons, top with sauce and chopped parsley.