Peppered Lamb Medallions with Mint Butter

Peppered Lamb Medallions with Mint Butter 250 Author: Canadian Living Credits: Peppered Lamb Medallions with Mint Butter 250

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.

  • Portion size 4 servings
  • Credits : Get Grilling: Summer 2007

Ingredients

  • 8 lamb medallions
  • 2 teaspoons vegetable oil
  • 1 tablespoon coarsely cracked peppercorns
Mint Butter:
  • 1/4 cup butter softened
  • 1 tablespoon chopped fresh mint
  • 2 teaspoons white wine vinegar
  • 1 shallots minced
  • 1/2 teaspoon pepper

Method

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.

Nutritional facts Per serving: about

  • Sodium 174 mg
  • Protein 30 g
  • Calories 330.0
  • Total fat 22 g
  • Cholesterol 152 mg
  • Saturated fat 11 g
  • Total carbohydrate 2 g

%RDI

  • Iron 22.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Peppered Lamb Medallions with Mint Butter

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