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
Mint Butter:
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
- Folate 1.0
- Calcium 3.0
- Vitamin A 11.0
- Vitamin C 2.0
