HERB CRUSTED LAMB MEDALLIONS
LAMB MEDALLIONS. Now, THAT is a medallion I want to win.
A NOTE ABOUT THE CHIVE FLOWER COMPOUND BUTTER. if you want to make my chive flower compound butter, I recommend doing it before starting on cooking your lamb medallions. In the time that you cook these, your compound butter will be ready. If you’re reading this recipe and saving it for a future date, you can absolutely make the compound butter a day or two in advance.
Here is my Chive Flower Compound Butter recipe.
Now, THE MEAT. I have gotten rave reviews from everyone who tried this (I’d venture to say, they came off as “wow-worthy”). To that end, with any dish, the quality of your ingredients is arguably the most important part. When it comes to a recipe like this that is comprised of truly 4 main ingredients (aside from salt, pepper, and oil), it’s even more important because every ingredient stands out. So focus on super fresh herbs without any browning and an incredible cut of lamb medallion (I used 100% New Zealand grass-fed lamb which is more naturally flavorful and tender than anything else you’ll find)—trust me, you’ll be so happy you did. Happy eating!
HERB CRUSTED LAMB MEDALLIONS
Ingredients
Instructions
- Mix together all of your rosemary (both whole and finely chopped), thyme, and tarragon on your plate. Set aside for now.
- Place your lamb medallions in your mixing bowl.
- Drizzle your olive oil over your lamb medallions and use your hands to rub it in. Then, sprinkle on your salt and pepper and rub it in so that your meat is evenly coated.
- Roll your lamb medallions into a circle where the two ends of the meat touch (meaning that we aren’t looking for a spiral but more of a tight “O”).
- Holding the circular shape together, roll the sides (not the top and bottom) of your lamb medallion through your herb mixture on your plate until its edges are coated in the herbs.
- Use your butcher’s string to tie a loose bow around your circular herb crusted lamb medallion to hold its shape.
- Repeat this process to all of your lamb medallions.
- Over high heat, heat your frying pan—roughly 1-2 minutes.
- Coat your frying pan with vegetable oil and let it heat—roughly 1 more minute. You are looking for the oil to be so hot that it appears more glossy, it may even start to smoke.
- Splatter guard at the ready, use your tongs to place one medallion into your frying pan. Immediately cover your frying pan with the splatter guard to keep the oil from spitting out onto you. (I chose to cook one lamb medallion at a time to keep the oil at its hottest. If you’re in a rush, you can surely choose to cook them all at once but doing so will lower the temperature of your oil so you may need to cook them for a slightly longer amount of time. Just use your thermometer to check frequently—like every 10 seconds or so after the first 2 minutes)
- Use your tongs to flip your lamb medallion onto its other side. Test your lamb medallion’s internal temperature with a meat thermometer and cook until its 130º-135º in its center for rare. In the times where you aren’t testing the temperature of the lamb medallions, cover your frying pan again with the splatter guard for safety.
- Use your tongs to transfer your cooked lamb medallions onto a cutting board or plate. Let rest for 10 minutes.
- Using kitchen scissors, carefully not to remove any crusting, cut off your butcher’s string.
- OPTIONAL. If you made the Chive Flower Compound Butter, cut a slice of it and add it to your dish either on your lamb medallion or next to it.
