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."
Prep Time 30 minutes mins
Cook Time 10 minutes mins
Total Time 40 minutes mins
To serve
With either warm pita pockets, flat bread or sliders with shop bought hummus and minted yoghurt on the side.