Recipe courtesy of Brian Hill
Recipe courtesy of Brian Hill
Episode:
Flappers And Knee Slappers
Pan Fried Lamb Medallions with a Roasted Yellow Squash Puree
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- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 servings
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- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 servings
Ingredients
Yellow Squash Puree:
Lamb:
Directions
- 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.
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