New Zealand lamb medallions are available frozen in packages of four. Other cuts (such as 3/4-inch/2 cm thick boneless lamb leg steaks or 1-inch/2.5 cm thick loin chops) are just as delicious. If you can't get fresh mint, use parsley.
Ingredients:
8 lamb medallions
2 tsp (10 mL) vegetable oil
1 tbsp (15 mL) coarsely cracked peppercorns
Mint Butter:
1/4 cup (60 mL) butter, softened
1 tbsp (15 mL) chopped fresh mint
2 tsp (10 mL) white wine vinegar
1 shallot, minced
1/2 tsp (2 mL) pepper
Preparation:
Mint Butter: In bowl, blend together butter, mint, vinegar, shallot and pepper. On plastic wrap, shape into 3-inch (8 cm) long log; seal ends. Refrigerate until firm, about 30 minutes. (Make-ahead: Overwrap in foil; freeze for up to 2 weeks.)
Rub lamb with oil; sprinkle with pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 8 minutes. Transfer to platter. Cut butter into 8 slices; place each on medallion.
Servings: 4
Nutritional Info
approx. per serving
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
330
30 g
22 g
11 g
2 g
0
152 mg
174 mg
-
3%
22%
11%
2%
1%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
330
30 g
22 g
11 g
2 g
0
152 mg
174 mg
-
3%
22%
11%
2%
1%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
330
30 g
22 g
11 g
2 g
0
152 mg
174 mg
-
3%
22%
11%
2%
1%
