Pasture-Fed Lamb Medallions

Description

Embark on a culinary journey of elegance and ethical dining with our pasture-fed lamb medallions. Sourced from lambs raised on open pastures, our commitment to sustainable farming practices ensures a delectable and conscientious culinary experience. Explore the world of pasture-fed lamb medallions and discover a succulent, versatile cut that’s both mouthwatering and environmentally responsible.

Recipe: Herb-Crusted Pasture-Fed Lamb Medallions with Mint Sauce

Ingredients:

• 4 pasture-fed lamb medallions
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 cup fresh breadcrumbs
• 2 cloves garlic, minced
• Zest of 1 lemon
• Mint sauce, for serving (see recipe below)

Mint Sauce:

• 1/2 cup fresh mint leaves, finely chopped
• 2 tablespoons red wine vinegar
• 2 tablespoons honey
• 1/4 cup boiling water
• Salt and black pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the pasture-fed lamb medallions with salt and black pepper.
3. In a skillet, heat the olive oil over medium-high heat.
4. Sear the lamb medallions for 2-3 minutes on each side until they develop a golden-brown crust. Remove them from the skillet and set them aside.
5. In a bowl, combine the chopped fresh rosemary, chopped fresh thyme, fresh breadcrumbs, minced garlic, and lemon zest to create the herb crust mixture.
6. Press the herb crust mixture onto both sides of each lamb medallion.
7. Transfer the herb-crusted lamb medallions to a baking sheet and roast in the preheated oven for about 10-12 minutes for medium-rare, or adjust the cooking time to your desired level of doneness.
8. While the lamb medallions are roasting, prepare the mint sauce. In a bowl, combine the finely chopped fresh mint leaves, red wine vinegar, honey, and boiling water. Stir well and season with salt and black pepper. Set aside to infuse.
9. Once the lamb medallions are cooked to your liking, remove them from the oven and let them rest for a few minutes.
10. Serve the herb-crusted pasture-fed lamb medallions with a drizzle of mint sauce on top. Accompany with your choice of side dishes, such as roasted vegetables or couscous.