Recipe courtesy of Brian Hill

Pan Fried Lamb Medallions with a Roasted Yellow Squash Puree

  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
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Ingredients

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

Lamb:

2 pounds lamb medallions

4 cloves garlic, minced

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

Directions

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. In a blender, add the roasted garlic, yellow squash, and vegetable stock. Blend until it has the consistency of applesauce.
  4. 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.
  5. To serve, pour a helping of puree on a plate and serve 2 lamb medallion over it.
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