Lamb Medallions with Hot Carrot Slaw
Geoff Scott, a chef from popular Herne Bay Auckland restaurant Vinneis shares his gorgeous Spiced Silver Fern Farms Lamb Medallions with Hot Carrot Slaw recipe.
"I really like these medallions for the simple fact they’re so convenient. There’s no trimming no bones and no wastage so you get to eat everything. What’s even better is they only take a few minutes to cook, they are truly tasty and convenient. To start rub the medallions with a little spice and citrus then grill them at a high temperature or cook them a hot barbecue. Whilst this is going on, I stir up this healthy simple carrot slaw in a pan, and that’s it, ready to eat. This dish is ideal to share when entertaining friends or family. Try matching it with a good bottle of Central Otago Pinot Noir."
Ingredients
- 1 pack Silver Fern Farms Lamb Medallions
- ½ tsp fine salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp lemon zest finely grated
- 1 Tbsp olive oil
Hot Carrot Slaw:
- 3 Tbsp olive oil
- ¼ cup spring onion finely sliced
- ½ tsp garlic finely grated
- 2 carrots cut into fine match sticks
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 2 Tbsp zested lemon strips
- 2 Tbsp lemon juice
- ¼ cup fresh Italian parsley and mint leaves 50:50 mix of each herb
Instructions
- Heat barbecue or grill to high.
- Season lamb medallions with salt, spices and rub in lemon zest. Drizzle with oil.
- Grill until cooked to your liking 5 – 6 minutes for medium-rare, allow to rest for 5 minutes.
- For the hot carrot slaw heat the oil in a fry pan on a medium heat. Add the spring onion and garlic, gently fry for 2 minutes, add carrot and cook for a further 3 – 4 minutes stirring occasionally until just wilted.
- Take off the heat, gently stir through remaining ingredients, season with salt to taste.
Notes
To serve
With either warm pita pockets, flat bread or sliders with shop bought hummus and minted yoghurt on the side.
With either warm pita pockets, flat bread or sliders with shop bought hummus and minted yoghurt on the side.
Tried this recipe?Let us know how it was!
