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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)

Ingredients
 
 

Instructions
 

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
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