Peppered Lamb Medallions with Mint Butter
7 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 330 |
| pro | 30 g |
| total fat | 22 g |
| sat. fat | 11 g |
| carb | 2 g |
| fibre | 0 |
| chol | 152 mg |
| sodium | 174 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 22 |
| vit A | 11 |
| vit C | 2 |
| folate | 1 |
New Zealand lamb medallions are available frozen in packages of four. Other cuts (such as 3/4-inch/2 cm thick boneless lamb leg steaks or 1-inch/2.5 cm thick loin chops) are just as delicious. If you can't get fresh mint, use parsley.
Ingredients
- 8 lamb medallions
- 2 tsp vegetable oil
- 1 tbsp coarsely cracked peppercorns
- Mint Butter:
- 1/4 cup butter, softened
- 1 tbsp chopped fresh mint
- 2 tsp white wine vinegar
- 1 shallot, minced
- 1/2 tsp pepper
Preparation
Mint Butter: In bowl, blend together butter, mint, vinegar, shallot and pepper. On plastic wrap, shape into 3-inch (8 cm) long log; seal ends. Refrigerate until firm, about 30 minutes. (Make-ahead: Overwrap in foil; freeze for up to 2 weeks.)
Rub lamb with oil; sprinkle with pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 8 minutes. Transfer to platter. Cut butter into 8 slices; place each on medallion.
Rub lamb with oil; sprinkle with pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 8 minutes. Transfer to platter. Cut butter into 8 slices; place each on medallion.
Source : Get Grilling: Summer 2007
- Keywords : Main Course; Lamb; Grill/Barbecue; Butter; Mint; Shallots;
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