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Lamb medallion with paprika, citrus and honey with marinated peppers

Ingredients for 4 people
4 medallions of lamb loin (loin shucked 8 ribs) 4 slices of smoked bacon
1 tablespoon sweet paprika 1 red pepper
salt and pepper 1 glass of mandarinet
1 orange 1 tablespoon of millefiori honey
1 clove of poached garlic 1 sprig of rosemary
1 cup of brown stock or veal gravy 8 small friggitelli green peppers 
1 pinch of wild oregano


Recommended cooking tools

Fry Pan Ø 28cm
Dutch Oven Ø 24cm
Skimmer
Paring Knife



Method

Wrap lamb medallions with smoked bacon and marinate in oil, garlic, and rosemary. 

Separately in a Dutch Oven combine honey, paprika, mandarin, chili, juice of 1 orange and a little brown stock. Let everything reduce, at ¾ of the way through cooking time add a little rosemary and adjust the salt. When the cooking is finished, strain everything.

Cook the lamb medallions in a Fry Pan over high heat with oil, garlic and rosemary. Finish cooking in a very high oven to give the meat a nice browning. 


Fry the peppers with oil in a Dutch Oven for a couple of minutes then lift them with the aid of a Skimmer. This step is to remove the skin. After peeling them with a Paring Knife season them with oil, oregano, salt and pepper.


Presentation

Place the lamb medallions on 4 plates, garnish with the marinated peppers and dot the meat with the paprika sauce and a drizzle of oil. 

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Carello

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