Pan Fried Lamb Medallions with a Roasted Yellow Squash Puree
- Yellow Squash Puree:
- 4 whole cloves garlic
- 4 yellow squash (about 1 pound)
- 1/8 cup olive oil
- Sea salt or kosher salt
- 1/4 cup vegetable stock
- 2 pounds lamb medallions
- 4 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Preheat the oven to 350 degrees F.
For the puree: Coat the whole garlic cloves and yellow squash with olive oil and a few pinches of sea salt in a medium bowl. Put the coated squash and garlic in a 9 1/2 by 11-inch baking pan. Put the baking pan into the oven and bake until the skin is somewhat charred, about 15 minutes.
In a blender, add the roasted garlic, yellow squash, and vegetable stock. Blend until it has the consistency of applesauce.
For the lamb: In a medium sized mixing bowl, coat each lamb medallion with the minced garlic, salt, and black pepper. In a 12-inch saute pan over medium-high heat, sear the lamb medallions until a brown crust forms, 1 to 2 minutes on each side. Immediately remove from the heat.
To serve, pour a helping of puree on a plate and serve 2 lamb medallion over it.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Brian Hill, 2010
Recipe courtesy of Mario Batali
Recipe courtesy of Rachael Ray