Roasted Lamb Medallions Rolled Recipes

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LAMB NOISETTES WITH ROSEMARY SAUCE



Lamb Noisettes with Rosemary Sauce image

Click here to make the most beautiful and elegant lamb dish you've ever made. These lamb noisettes are tender, stunning and easy to make.

Provided by Michelle Minnaar

Categories     Dinner

Time 50m

Number Of Ingredients 8

30ml (2 tbsp) vegetable oil
8 lamb noisettes
2 shallots, peeled and finely sliced
150ml (5fl oz) white wine
15ml (1 tbsp) white wine vinegar
300ml (10fl oz) lamb or vegetable stock
15ml (1 tbsp) fresh rosemary, finely chopped
150ml (5fl oz) double cream

Steps:

  • Preheat oven to 200°C / fan 180°C / 390°F / gas 6.
  • Heat the oil in a large frying pan and brown the lamb noisettes over a high heat for 2 minutes on each side.
  • Place the meat in a roasting tin and cook for 10 minutes, which will yield medium doneness. Set aside to rest.
  • Meanwhile, using the same frying pan with the oil, gently fry the shallots for 10 minutes until soft.
  • Turn up the heat then pour in the wine and vinegar. Let it sizzle for 2 minutes.
  • Add the stock and rosemary and let it simmer for 8 minutes.
  • Pour in the cream, stir and let it bubble for 3 minutes.
  • Season the meat and sauce accordingly to taste and serve with seasonal vegetables.

Nutrition Facts : ServingSize Lamb Noisettes with Rosemary Sauce, Calories 331 calories, Sugar 1.6 g, Sodium 214.3 mg, Fat 27.8 g, SaturatedFat 16.3 g, TransFat 0.2 g, Carbohydrate 3.7 g, Fiber 0.5 g, Protein 10.1 g, Cholesterol 63 mg

ROASTED LAMB



Roasted Lamb image

Provided by Food Network

Categories     main-dish

Time 4h50m

Yield 6 servings

Number Of Ingredients 9

1 (9-pound) leg of lamb
2 tablespoons salt
1 tablespoon freshly ground black pepper
2 cloves garlic, chopped
1 cup olive oil
1 medium orange, sliced
1 large lemon, sliced
2 stems fresh rosemary
Dressing, recipe follows

Steps:

  • Preheat the oven to 375 degrees F.
  • Prepare the leg of lamb by rubbing salt, pepper, and chopped garlic all over the outside of the meat, then rub with the olive oil to coat. Put the lamb in a large baking pan, cover it with 4 orange slices, 4 lemon slices, and the rosemary. Bake for 2 hours. Serve the lamb sliced on a plate with the dressing on top.
  • 1 orange, zested
  • 1 lemon, zested
  • 1 cup olive oil
  • 1 cup fresh squeezed orange juice
  • 1/2 cup fresh squeezed lemon juice
  • 1/2 cup red wine vinegar
  • 2 cloves garlic
  • 2 tablespoons chopped fresh oregano leaves
  • 2 tablespoons salt
  • 1 teaspoon freshly ground black pepper
  • Put all the ingredients into a blender. Blend until the dressing is completely uniform and creamy.

LAMB MEDALLIONS WITH BLACK-OLIVE WINE SAUCE



Lamb Medallions with Black-Olive Wine Sauce image

Black olive paste gives a rich flavor to the sauce. Longer marination time will help as well.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 9

5 tablespoons olive oil
2 teaspoons finely chopped garlic (2 medium cloves)
1 tablespoon finely chopped fresh rosemary
1/2 loin of lamb (about 2 pounds), boned and trimmed of fat
Salt and freshly ground pepper, to taste
1/2 cup dry red or white wine
3/4 cup homemade or canned low-sodium chicken stock
2 teaspoons black-olive paste
2 tablespoons unsalted butter

Steps:

  • Pour olive oil into a shallow dish, and distribute half the garlic and one-third of the rosemary in the oil. Slice the lamb across into eight rounds, lightly pound each into a 1/4-inch-thick medallion, and place in oil. Sprinkle the lamb with one-third of the chopped rosemary and the remaining half of garlic; set aside for 20 minutes. (For more intense flavor, marinate several hours or overnight.)
  • Pour 2 tablespoons oil-garlic marinade into large skillet; place over medium-high heat. Add medallions; cook until browned on the outside, medium rare inside, about 1 minute on each side. Transfer to a platter, cover with foil to keep warm, and pour off the fat from skillet.
  • Add wine and stock; cook, stirring constantly to loosen any cooked-on browned bits. Add remaining third of rosemary and the olive paste, and cook until the liquid has reduced by two-thirds. Swirl in the butter until the sauce has thickened slightly, about 1 minute. Arrange the medallions on a serving platter, pour the sauce over the lamb, and serve immediately.

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

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.

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