|Source||Rob Wagner of New Hamburg|
A delicious way to prepare lamb striploin and tenderloin.
2 poundslamb medallion roast (Wellesley lamb ideal)
- Combine the lemon juice, zest, oregano, olive oil, garlic, salt and pepper into a really coarse paste that barely holds together
- Put the lamb in a glass dish along with the paste as a marinade; roll the lamb through the paste
- Cover the lamb in any lose paste and place in the fridge for about 2—4 hours; rolling it through the paste occasionally
- Remove from fridge about half-an-hour before the next step
- Start the barbecue and warm it until it is about 300˚F (149˚C)
- Put the lamb on the barbecue, discarding any remaining marinade and turning off all but one burner
- Maintaining a constant temperature, slowly roast the lamb, turning occasionally to get the outside nice and crisp
- Check with a meat thermometer (about 140˚F / 60˚C for medium) and remove when ready
- Let the lamb rest for 10 minutes
- 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.