Lamb Medallions

Summary

A delicious way to prepare lamb striploin and tenderloin.

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)

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.

Meat: