Pan Seared Lamb Medallions Recipes

PAN SEARED LAMB CHOPS

Steps:

• Let the lamb chops sit at room temperature for 20 minutes. Pat dry and season the lamb chops with salt and pepper on all sides.
• Heat a large cast iron skillet or other heavy pan on medium-high heat until very hot. Add the olive oil and heat for a minute, then carefully place the lamb chops in the pan, leaving a little space between them.
• Cook for 3-4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear.
• Reduce the heat to medium-low and add the butter, garlic, rosemary and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 125 degrees F for medium-rare. See notes for additional information about cooking temperatures and degrees of doneness.
• Remove from the lamb chops from the heat, cover with a piece of foil, then let the meat rest for 10 minutes before serving.

ROASTED LAMB MEDALLIONS ROLLED

Steps:

• Preheat the oven to 450 degrees F.
• Put the lamb in a bowl and add 7 cloves of the minced garlic, 2 tablespoons of hickory bacon salt, and 1/8 cup of olive oil. Mix to coat the lamb with the mixture and refrigerate for 1 hour
• In a separate bowl, mix together the grated cheese and bread crumbs.
• Put a saute pan on the stove over medium-high heat and add 1/8 cup of olive oil, 1 teaspoon of bacon salt, and mushrooms. Cook for 8 to 12 minutes and then add in the remaining 3 cloves of minced garlic.
• Put medallions on a lightly greased sheet pan and put into the oven for 15 minutes. Take the sheet pan out of the oven and arrange the medallions close together. Top them with cheese and bread crumbs, then put them under the broiler until golden brown, about 2 to 4 minutes, total. Watch carefully so as not to burn the topping. Cook's Note: Be mindful that some broilers cook faster than others. Take the lamb out of the broiler and put top with the mushrooms before serving.

PAN FRIED LAMB MEDALLIONS WITH A ROASTED YELLOW SQUASH PUREE

Steps:

• Preheat the oven to 350 degrees F.
• For the puree: Coat the whole garlic cloves and yellow squash with olive oil and a few pinches of sea salt in a medium bowl. Put the coated squash and garlic in a 9 1/2 by 11-inch baking pan. Put the baking pan into the oven and bake until the skin is somewhat charred, about 15 minutes.
• In a blender, add the roasted garlic, yellow squash, and vegetable stock. Blend until it has the consistency of applesauce.
• For the lamb: In a medium sized mixing bowl, coat each lamb medallion with the minced garlic, salt, and black pepper. In a 12-inch saute pan over medium-high heat, sear the lamb medallions until a brown crust forms, 1 to 2 minutes on each side. Immediately remove from the heat.
• To serve, pour a helping of puree on a plate and serve 2 lamb medallion over it.