Lamb Medallions


A delicious way to prepare lamb striploin and tenderloin.


Rob Wagner of New Hamburg

4 Servings
Preparation time
4 hours
Cooking time
3 hours
Total time
7 hours
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)
  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

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