1/4 cup extra virgin olive oil
8 Kings Peak lamb medallions (available at most Associated Food Stores)
salt and freshly ground black pepper
12 cloves garlic, sliced very thin
3/4 cup dry red vine
1 dried ancho chile, chopped
1/2 t dried oregano
3/4 cup red wine vinegar
1 pkg frozen peas or 1 1/2 cup shelled fresh sweet peas
Heat olive oil in a large saute pan (not nonstick) over medium-high heat. Season the Kings Peak lamb medallions with salt and pepper, place in pan and brown well on both sides, about 2 minutes per side. Remove lamb medallions from pan and reserve. Drain any excess fat from pan and discard.
Return the pan to heat adding the garlic slices and wine. Cook over medium-low heat, uncovered, for about 10 minutes at a slow rolling boil and wine has almost cooked away. Stir in the chile, oregano, and vinegar and simmer the same way until the vinegar starts to become syrupy. Add the Kings Peak lamb medallions to the pan and cook for about 3 minutes per side, turning once. Add the peas and cook long enough to heat the peas through. Overlap the Kings Peak lamb medallions on a warm platter, spooning the sauce and peas over them. Serve hot.