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
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.
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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