Follow these steps for perfect results
lamb medallions
trimmed
rosemary
chopped
cumin
paprika
fresh ground black pepper
cayenne pepper
extra virgin olive oil
butter
chicken stock
Place lamb medallions in a bowl.
Combine rosemary, cumin, paprika, black pepper, and cayenne pepper.
Massage the spice mixture into the lamb medallions.
Marinate at room temperature for 15-30 minutes.
Heat a pan over medium-high heat.
Add olive oil and butter to the hot pan.
Sear lamb medallions for 3-4 minutes on each side for medium doneness, basting with pan oil and butter.
Remove lamb and set aside.
Drain excess oil from the pan.
Deglaze the pan with chicken stock to create a pan jus.
Pour the pan jus over the lamb medallions before serving.
Expert advice for the best results
For a more intense flavor, marinate the lamb overnight.
Use a meat thermometer to ensure the lamb is cooked to your desired doneness.
Let the lamb rest for a few minutes after searing to allow the juices to redistribute.
Everything you need to know before you start
10 minutes
Marinate the lamb in advance.
Arrange lamb medallions on a plate, drizzle with pan jus, and garnish with fresh rosemary sprigs.
Serve with roasted vegetables or mashed potatoes.
Accompany with a side salad.
Pairs well with lamb's richness.
Discover the story behind this recipe
Commonly enjoyed in Mediterranean and Middle Eastern cuisine.
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