Roasted Lamb Medallions Rolled
- 8 lamb medallions
- 10 freshly minced garlic cloves, divided
- 2 teaspoons hickory bacon salt
- 1/4 cup olive oil
- 1 cup seasoned bread crumbs
- 1/8 cup grated Pecorino Romano
- 1 teaspoon bacon salt
- 2 cups chopped crimini mushrooms
- 12 by 15-inch sheet pan
- 8 -inch saute pan
- 12 -inch tongs
- Rubber spatula
- 1 medium bowl, for lamb
- 1 bowl, for bread crumbs and cheese
Preheat the oven to 450 degrees F.
Put the lamb in a bowl and add 7 cloves of the minced garlic, 2 tablespoons of hickory bacon salt, and 1/8 cup of olive oil. Mix to coat the lamb with the mixture and refrigerate for 1 hour
In a separate bowl, mix together the grated cheese and bread crumbs.
Put a saute pan on the stove over medium-high heat and add 1/8 cup of olive oil, 1 teaspoon of bacon salt, and mushrooms. Cook for 8 to 12 minutes and then add in the remaining 3 cloves of minced garlic.
Put medallions on a lightly greased sheet pan and put into the oven for 15 minutes. Take the sheet pan out of the oven and arrange the medallions close together. Top them with cheese and bread crumbs, then put them under the broiler until golden brown, about 2 to 4 minutes, total. Watch carefully so as not to burn the topping. Cook's Note: Be mindful that some broilers cook faster than others. Take the lamb out of the broiler and put top with the mushrooms before serving.
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 Emeril Lagasse