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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