Recipe courtesy of Brian Hill

Pan Fried Lamb Medallions with a Roasted Yellow Squash Puree

Getting reviews...
Save Recipe
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Yellow Squash Puree:

Lamb:

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.

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages