| Lamb medallions. Photo: Pham Fatale
Seared, roasted and dolloped with "Dijonnaise" (mustard, lemon juice and creme fraiche) and a sprinkle of crisp garlic chives, these colorful, two-bite-size hors d'oeuvres would make a wonderful dinner alongside a mixed green salad and a glass of Cabernet Sauvignon or Rioja. Pham Fatale's recipe is right on the page, so a reader might -- irrespective of whether her name is Mary -- have a little lamb.
[Via Pham Fatale]