Lamb Medallion with Garlic Sauce and Zucchini

Lamb might be too strong in flavour for some, but the loin of which we cut lamb medallions is mild in flavour, tender, and delicious. 

lamb medallion

Why Lamb medallions and zucchini

Today’s dish has many flavours and textures that will blow your mind! The juiciness of the lamb with the crunch of the pan-fried zucchini and the specific finishing touch of our own homemade creamy garlic sauce is just divine.

The best part of this recipe is the quite short preparation and cooking time. It might all sound complicated, but it’s easy if you follow our instructions.

Culinary terms

We always try to use as little of the technical language as possible. Unfortunately sometimes culinary terms are needed.

  • Dégorger is a French culinary word used for vegetables and means ‘to leave to sweat’. Sprinkling salt over the vegetables makes them ‘sweat’ and eliminates the excess water and the bitterness if there is any. This process will avoid a wet and soggy texture when pan frying.
  • Blanchir or blanching garlic in water prevents oxidation and softens the flavour especially when this process is repeated multiple times.
lamb medaillon

Lamb Medallion with Garlic Sauce and Zucchini

Lamb loin of which we cut medallions is mild in flavour, tender, and delicious.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Meat & Poultry
Cuisine International
Servings 2 people
Calories 658 kcal

EQUIPMENT (click pictures for details)



Prepare the lamb

  • Heat up a good amount of olive oil over a medium heat, add the 2 garlic cloves and the thyme.
    warm oil with garlic
  • Season the lamb with salt and pepper and pan fry for 3-4 minutes on each side.
    pan fry lamb loins
  • Meanwhile, cut the confit lemon skin into small lozenges or cubes and add to the pan with the pitted green olives.
    Rest the meat for 2 minutes on a wire rack covered with a thin foil.
    pan fry lamb medaillon

Prepare the zucchini

  • Cut the zucchini into 8-10 mm slices.
    cut zucchini
  • Dégorge the zucchini, sprinkle with sea salt and let them ‘sweat’ for 30 minutes.
    Pat the zucchini slices dry with a kitchen towel.
    pad drying zucchini slices
  • Coat the zucchini slices with a thin layer of corn starch.
    zucchini slices
  • Heat olive oil in a large sauté pan and add the zucchini slices.
    Shallow fry them in small batches for 2-3 minutes on each side until golden brown.
    Drain on kitchen paper, season with salt and pepper and keep them hot.
    zucchini slices side dishes
  • Arrange all cooked ingredients on a plate. Spoon the green olives and lemon confit around the plate, sprinkle toasted pine nut seeds and finish with fresh coriander and the garlic cream sauce.
    lamb medallion

Nutrition for 1 portion

Calories: 658kcalCarbohydrates: 9gProtein: 32gFat: 55gCholesterol: 99mgSodium: 166mgFiber: 1gSugar: 1gVitamin A: 67IUVitamin C: 2mgCalcium: 27mgIron: 4mg
Keyword garlic, lamb loin, lamb meat, zucchini
Tried this recipe?Let us know how it was! #culinaryambition

Highlights of lamb medallion with zucchini and garlic sauce

Wondering about something different for dinner, and not sure what to try?

This is one of the lamb medallion recipes that is easy to make and quick too for those that are not accustomed to cooking lamb. Using the loin for your medallions means that the meat is tender and flavourful.

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