Best Medallion Of Loin Of Lamb With Tomatoes And Basil Recipes

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EASY PROVENCAL LAMB



Easy Provencal Lamb image

Provided by Ina Garten

Categories     main-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 12

1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied
1/2 cup Dijon mustard
3 tablespoons chopped garlic (9 cloves), divided
1 tablespoon chopped fresh rosemary leaves
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
3 pounds ripe red tomatoes, cored and 1-inch-diced
1/2 cup good olive oil
1/2 cup good honey, divided
1 large Spanish onion, sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary plus branch of rosemary for garnish

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
  • Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
  • Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top. Garnish with a branch of rosemary.

ROASTED LAMB MEDALLIONS ROLLED



Roasted Lamb Medallions Rolled image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 8

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

Steps:

  • 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.

PAN SEARED LAMB MEDALLIONS



Pan Seared Lamb Medallions image

Impress your friends with this wonderful dish. It's delicious and gourmet, but in an easy way. Serve this with your favourite potato dish. Enjoy!

Provided by Nif_H

Categories     Lamb/Sheep

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/3 lbs lamb medallions or 1 1/3 lbs lamb steaks, visible fat trimmed
1/4 cup rosemary, chopped
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon fresh ground black pepper
2 teaspoons cayenne pepper
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 cup chicken stock

Steps:

  • Place lamb in a bowl. Mix all other ingredients together except salt, olive oil, stock and butter. Massage the lamb and marinate at room temperature for 15-30 minutes.
  • Heat pan over medium high heat. Add olive oil and butter. When it just starts to smoke a little, sear lamb for 3 to 4 minutes on each side for medium doneness. Baste continuously with pan oil and butter when searing. Set lamb aside and drain oil.
  • Deglaze pan with chicken stock to make pan jus. Pour jus over lamb when serving.

Nutrition Facts : Calories 152.1, Fat 14.1, SaturatedFat 4.9, Cholesterol 17.1, Sodium 141.4, Carbohydrate 5.7, Fiber 1.7, Sugar 1.3, Protein 2.4

MEDALLIONS OF LAMB WITH LEEKS AND TARRAGON SAUCE



Medallions of Lamb With Leeks and Tarragon Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 boneless, skinless loins of lamb, about 1 1/2 pounds trimmed weight
Salt to taste if desired
Freshly ground pepper to taste
1 or 2 leeks, about 3/4 pound
3 tablespoons butter
3/4 cup fresh or canned chicken broth
3 tablespoons heavy cream
2 tablespoons olive oil
3 tablespoons finely chopped shallots
3 tablespoons dry white wine
1 teaspoon tomato paste
1 tablespoon finely chopped fresh tarragon, or 1/2 tablespoon dried tarragon

Steps:

  • If any fat remains on the loin of lamb pieces after they are trimmed, carefully cut it away. Place each loin of lamb on a flat surface and cut crosswise into four pieces of equal size. This will yield eight pieces.
  • Place each piece upright (grain side up) and pound lightly with a flat mallet. The flattened pieces will measure about half an inch thick. Sprinkle with salt and pepper.
  • Trim off stems of the leeks. Cut leeks crosswise into 1 1/2-inch pieces. Cut each piece lengthwise into very thin shreds (julienne). Put leeks in a saucepan and add 2 tablespoons of the butter, salt and pepper.
  • Cook leeks over moderate heat, stirring occasionally, about one minute. Add 1/4 cup of the chicken broth and cover. Continue cooking about 10 minutes. Add cream and cook, uncovered, about three minutes.
  • Meanwhile, heat olive oil in a heavy skillet and add medallions of lamb. Cook about two minutes over relatively high heat until browned. Turn pieces and continue cooking about four to five minutes to the desired degree of doneness. Transfer pieces to a warm platter.
  • Pour off fat from the skillet and wipe skillet with paper towels. Add remaining tablespoon of butter to the skillet. When it is hot add shallots and cook briefly, stirring. Add wine, chicken broth and tomato paste. Stir. Add any liquid that may have accumulated from the lamb pieces. Cook the sauce, stirring, until it is reduced to one-half cup. Stir in tarragon.
  • Spoon sauce over meat. Serve with leeks in cream sauce on the side.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 32 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 15 grams, Sodium 532 milligrams, Sugar 3 grams, TransFat 0 grams

SEARED LAMB LOIN CHOPS



Seared Lamb Loin Chops image

Our seared lamb loin chops are simply delicious. Enjoy them alongside fresh asparagus for a delectable springtime meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 3

8 loin lamb chops, each 1 inch thick (about 2 pounds total)
Coarse salt and freshly ground pepper
2 tablespoons safflower oil

Steps:

  • Heat a large cast-iron skillet over medium-high heat. Generously season chops with salt and pepper and drizzle with oil. Place in skillet and cook until chops reach 130 degrees on an instant-read thermometer, about 4 minutes per side. Transfer to a plate and loosely cover with aluminum foil. Let rest 5 minutes before serving.

MEDALLION OF LOIN OF LAMB WITH TOMATOES AND BASIL



Medallion of Loin of Lamb With Tomatoes and Basil image

Provided by Pierre Franey

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 skinless, boneless loins of lamb, about 1 1/2 pounds
4 ripe plum tomatoes, 3/4 pound
3 tablespoons olive oil
1 teaspoon finely chopped garlic
12 fresh basil leaves, chopped
Salt and freshly ground pepper to taste
1 teaspoon ground cumin
3 tablespoons butter
4 garlic cloves, peeled
4 sprigs fresh thyme, or 1/2 teaspoon dried
2 tablespoons chopped shallots
1/2 cup water

Steps:

  • Cut the lamb into 12 pieces of equal size.
  • Remove the skin and seeds of the tomatoes and cut them into 1/4-inch chunks. There should be about 1 1/2 cups.
  • Heat 2 tablespoons of the olive oil in a small saucepan and add the chopped garlic. Cook briefly but do not brown. Add the tomatoes, basil leaves, salt and pepper. Stir and simmer 5 minutes. Keep warm.
  • Sprinkle the lamb with cumin, salt and pepper.
  • Heat the remaining tablespoon olive oil with 1 tablespoon butter in a nonstick skillet large enough to hold the lamb in one layer. Add the lamb, garlic cloves and thyme. Brown the lamb quickly on all sides and cook over relatively high heat about 4 minutes for rare. Remove the lamb pieces to a warm platter.
  • Add the shallots to the pan and cook briefly, stirring, until wilted.
  • Add the water. Bring to a boil and cook 1 minute. Swirl in the remaining 2 tablespoons butter and any juices that have accumulated around the lamb. Blend well. Taste for seasoning. Remove garlic cloves if desired.
  • Keep warm.
  • Divide the tomato sauce equally on 4 plates. Place 3 pieces of lamb over the sauce. Spread some shallot sauce over the lamb pieces. Arrange the sauteed potatoes (see recipe) around the lamb.

Nutrition Facts : @context http, Calories 613, UnsaturatedFat 29 grams, Carbohydrate 7 grams, Fat 55 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 23 grams, Sodium 745 milligrams, Sugar 2 grams, TransFat 0 grams

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