Lamb Medallions

Summary

Yield
Servings
SourceRob Wagner of New Hamburg
Prep time
3 hours
Cooking time
Total time
3 hours

Description

A delicious way to prepare lamb striploin and tenderloin.

Ingredients

2 pounds
lamb medallion roast (Wellesley lamb ideal)
   
lemon peel (from one lemon)
   
lemon juice (ideally from the lemon you just peeled)
2 cloves
garlic
   
olive oil
   
salt (to taste)
   
pepper (to taste)

Instructions

1. Combine the lemon juice, zest, oregano, olive oil, garlic, salt and pepper into a really coarse paste that barely holds together 2. Put the lamb in a glass dish along with the paste as a marinade; roll the lamb through the paste 3. Cover the lamb in any lose paste and place in the fridge for about 2—4 hours; rolling it through the paste occasionally 4. Remove from fridge about half-an-hour before the next step 5. Start the barbecue and warm it until it is about 300˚F (149˚C) 6. Put the lamb on the barbecue, discarding any remaining marinade and turning off all but one burner 7. Maintaining a constant temperature, slowly roast the lamb, turning occasionally to get the outside nice and crisp 8. Check with a meat thermometer (about 140˚F / 60˚C for medium) and remove when ready 9. Let the lamb rest for 10 minutes 10. Slice roast into medallions and serve with greek salad, couscous and grilled pitas *[˚C]: Celsius *[˚F]: Fahrenheit

Notes

A lamb medallion is a striploin and tenderloin tied together, without the t-bone that normally goes between them.
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