Recipe courtesy of Brian Hill
Pan Fried Lamb Medallions with a Roasted Yellow Squash Puree
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1574
- Total Fat
- 163
- Saturated Fat
- 81
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 15
- Cholesterol
- 175
- Sodium
- 855
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
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
- 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.