Lamb medallions offer a tender and flavorful way to enjoy this rich meat without the fuss of larger cuts. Perfectly portioned and quick to cook, they bring elegance to any meal whether it’s a weeknight dinner or a special occasion. We love how their mild gamey flavor pairs beautifully with bold herbs and spices.
Originating from the loin, these medallions are lean and juicy, making them ideal for pan-searing or grilling. With just a few simple ingredients and techniques, we can create a dish that’s both impressive and easy to prepare. Let’s dive into a lamb medallions recipe that highlights simplicity and taste, ensuring a delicious result every time.
Ingredients
To create tender and flavorful lamb medallions, we focus on fresh, quality ingredients that highlight the natural taste of the meat. Here’s everything we need for the medallions, marinade, optional sauce, and complementary sides.
For the Lamb Medallions
- 1 pound lamb loin (trimmed and cut into 1-inch thick medallions)
- Salt (to taste, preferably kosher salt)
- Freshly ground black pepper (to taste)
- 2 tablespoons olive oil (for searing)
For the Marinade
- 3 cloves garlic (minced)
- 2 tablespoons fresh rosemary (chopped finely)
- 1 tablespoon fresh thyme leaves
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon crushed red pepper flakes (optional for subtle heat)
For the Sauce (Optional)
- 1/2 cup beef or lamb stock
- 1/4 cup dry red wine
- 1 tablespoon shallots (finely chopped)
- 1 tablespoon unsalted butter
- 1 teaspoon fresh rosemary (minced)
- Salt and pepper (to taste)
For the Side Dishes
- 1 pound baby potatoes (halved)
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- 1 cup green beans (trimmed)
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley (chopped, for garnish)
Ingredient Measurements Table
| Ingredient Group | Ingredient | Quantity | Prep Notes |
|---|---|---|---|
| Lamb Medallions | Lamb loin | 1 pound | Trimmed, cut into medallions |
| Salt | To taste | Preferably kosher | |
| Black pepper | To taste | Freshly ground | |
| Olive oil | 2 tablespoons | For searing | |
| Marinade | Garlic | 3 cloves | Minced |
| Fresh rosemary | 2 tablespoons | Finely chopped | |
| Fresh thyme leaves | 1 tablespoon | Fresh | |
| Olive oil | 2 tablespoons | ||
| Lemon juice | 1 tablespoon | Freshly squeezed | |
| Dijon mustard | 1 teaspoon | ||
| Crushed red pepper flakes | 1/2 teaspoon | Optional | |
| Sauce (Optional) | Beef or lamb stock | 1/2 cup | |
| Dry red wine | 1/4 cup | ||
| Shallots | 1 tablespoon | Finely chopped | |
| Unsalted butter | 1 tablespoon | ||
| Fresh rosemary | 1 teaspoon | Minced | |
| Salt and pepper | To taste | ||
| Side Dishes | Baby potatoes | 1 pound | Halved |
| Olive oil | 1 tablespoon | ||
| Salt and pepper | To taste | ||
| Green beans | 1 cup | Trimmed | |
| Garlic powder | 1 teaspoon | ||
| Fresh parsley | 1 tablespoon | Chopped, for garnish |
Using fresh herbs and quality meat ensures our lamb medallions are bursting with bold flavor and perfectly tender every time.
Equipment Needed
To prepare Lamb Medallions perfectly, having the right equipment at hand is essential for efficient cooking and achieving that delicious, tender result we are aiming for. Below is a detailed list of the must-have tools along with their specific use in this recipe:
| Equipment | Purpose |
|---|---|
| Sharp Chef’s Knife | Trimming and slicing the lamb loin into medallions with precision. |
| Cutting Board | Provides a clean and stable surface to prep the lamb. |
| Mixing Bowl | Mixing lamb marinade ingredients thoroughly. |
| Whisk or Fork | Emulsifying marinade components evenly. |
| Large Skillet (preferably cast iron) | Pan-searing lamb medallions to achieve a rich, golden crust. |
| Tongs | Turning lamb medallions gently without piercing the meat. |
| Meat Thermometer | Checking the internal temperature for perfect doneness. |
| Measuring Spoons | Accurate measurement of herbs, spices, and other marinade elements. |
| Measuring Cups | For precise liquid and dry ingredient quantities. |
| Small Saucepan | Preparing optional red wine sauce or reduction. |
| Serving Plate or Platter | Resting cooked lamb medallions before serving to retain juices. |
Note: Using a well-seasoned cast iron skillet or a heavy-bottomed pan enhances heat retention, resulting in better sear and more flavorful lamb medallions.
This set of equipment ensures that each step—from seasoning, marinating, searing, and resting—is performed smoothly and yields restaurant-quality results in our Lamb Medallions Recipe.
Prep Work
Getting everything ready properly sets us up for perfectly cooked lamb medallions. Let’s focus on preparing the meat and marinade to infuse it with bold, delicious flavor.
Preparing the Lamb Medallions
We start by trimming the lamb loin into medallions about 1 to 1.5 inches thick. Using a sharp chef’s knife, we remove any excess fat and silver skin to ensure tenderness and even cooking.
| Step | Details |
|---|---|
| Thickness | 1 to 1.5 inches |
| Trimming focus | Excess fat and silver skin |
| Knife type | Sharp chef’s knife |
| Cutting surface | Clean cutting board |
This trimming step helps the medallions cook swiftly without drying out, preserving their juicy texture and rich flavor.
Marinating the Lamb
To enhance the lamb medallions with aromatic layers, we prepare a marinade combining:
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- Optional: ¼ tsp crushed red pepper flakes
We mix these ingredients well in a bowl, then coat the lamb medallions thoroughly. Letting the lamb marinate for at least 30 minutes to 1 hour at room temperature allows the flavors to penetrate deeply without compromising meat texture.
“Marinating is the secret to balancing bold herbaceous notes with the natural savoriness of lamb.”
For best results, cover and refrigerate if marinating longer than an hour, bringing the medallions back to room temperature before cooking. This ensures even cooking and a juicy interior.
By completing these crisp prep steps, we’re ready to move on to the exciting process of searing and cooking the lamb medallions to tender perfection.
Cooking the Lamb Medallions
Cooking the lamb medallions properly is essential to unlock their full flavor and tenderness. Let’s dive into the perfect pan-searing technique and how to achieve the desired doneness for a restaurant-quality dish.
Pan-Searing the Medallions
We start by heating a cast iron skillet or heavy-bottomed pan over medium-high heat until it is smoking hot. This ensures a beautiful, caramelized crust on the medallions. Next, we add 1 to 2 tablespoons of olive oil, swirling it to coat the pan evenly.
Step-by-step pan-searing:
- Place the marinated lamb medallions gently in the skillet, ensuring not to overcrowd the pan.
- Let them sear undisturbed for 3 to 4 minutes on the first side. This develops a rich, golden-brown crust.
- Flip the medallions using tongs and sear the other side for an additional 3 minutes.
- Avoid pressing down on the meat to retain juices and tenderness.
“A well-seared lamb medallion gives you that perfect combo of crisp edges and juicy center.”
Once seared, remove the medallions from the skillet and transfer them to a warm plate to rest. Resting is essential to redistribute the juices and preserve the tender texture.
Cooking to Desired Doneness
Achieving the right doneness for our lamb medallions depends on personal preference, but here are recommended internal temperatures and corresponding cook times after searing:
| Doneness Level | Internal Temperature | Additional Cook Time After Sear | Description |
|---|---|---|---|
| Rare | 120°F (49°C) | 1-2 minutes | Very pink, tender |
| Medium Rare | 130°F (54°C) | 2-3 minutes | Pink and juicy |
| Medium | 140°F (60°C) | 3-4 minutes | Slightly pink center |
| Medium Well | 150°F (66°C) | 4-5 minutes | Mostly brown, slight pink |
| Well Done | 160°F (71°C) + | 5+ minutes | Fully cooked, firm texture |
How to check doneness:
- Use a digital meat thermometer inserted into the center of the medallion.
- For even cooking, flip medallions occasionally during additional cooking in the pan or finish in a preheated oven at 350°F.
We recommend pulling the lamb at medium rare to medium for the best flavor and tenderness. After resting for 5 minutes, the temperature will rise a few degrees, reaching the perfect doneness.
Making the Sauce (Optional)
To elevate our Lamb Medallions recipe, we can prepare a rich and flavorful sauce that complements the natural juiciness of the meat. This optional step uses simple ingredients to create a velvety, aromatic sauce perfect for drizzling over the cooked medallions.
Preparing Sauce Ingredients
Gather the following fresh and pantry staples to make the sauce:
- 1/2 cup red wine (choose a dry red for depth)
- 1 cup beef or lamb stock (rich and savory base)
- 2 shallots, finely chopped
- 2 tablespoons unsalted butter (for richness and shine)
- 1 teaspoon olive oil
- Salt and freshly ground pepper (to taste)
These components create a balanced sauce with robust umami from the stock, aromatic sweetness from shallots, and silky texture thanks to butter. Using quality red wine and fresh shallots ensures the sauce’s flavor shines.
Cooking the Sauce
We follow a straightforward process to build layers of flavor and a perfect consistency:
- Heat 1 teaspoon olive oil in a small saucepan over medium heat.
- Add the chopped shallots and sauté for 2 to 3 minutes until soft and translucent but not browned.
- Pour in the red wine. Increase the heat to medium-high and simmer, stirring occasionally, until reduced by half—approximately 5 to 7 minutes. This concentrates the flavor and removes alcohol sharpness.
- Stir in the beef or lamb stock and continue simmering for another 7 to 10 minutes, allowing the sauce to reduce and thicken slightly.
- Remove the saucepan from heat and whisk in the unsalted butter until melted and the sauce is glossy.
- Season with salt and freshly ground pepper to taste.
| Step | Action | Details | Time |
|---|---|---|---|
| 1 | Heat olive oil | Medium heat | 1 min |
| 2 | Sauté shallots | Soft, translucent, no browning | 2-3 min |
| 3 | Add red wine and reduce by half | Medium-high heat, stir occasionally | 5-7 min |
| 4 | Add stock and simmer | Reduce and thicken slightly | 7-10 min |
| 5 | Whisk in butter | Off heat for gloss and richness | 1-2 min |
| 6 | Season | Add salt and pepper to taste | – |
This luxurious sauce adds an extra dimension to our Lamb Medallions, enhancing the herbaceous and savory notes while keeping the meat tender and juicy. We recommend spooning it generously over the lamb just before serving for an impressive presentation and flavor boost.
Assembling the Dish
Once the lamb medallions have rested, it’s time to bring all elements together. This stage ensures our dish looks as delightful as it tastes, presenting the tender lamb medallions alongside vibrant sides and the rich sauce.
Plating the Lamb Medallions
We begin by arranging the seared lamb medallions on a warm serving plate. Place each medallion slightly overlapping or spaced evenly to showcase their juicy, perfectly cooked surface. For a visual and textural balance, follow these plating tips:
- Use a large white plate to enhance the color contrast with the lamb and sides.
- Position three to four medallions centrally or slightly off-center for an elegant presentation.
- Avoid stacking to preserve the sear and prevent steaming.
The presentation should highlight the lamb’s deep golden crust and glistening juices, inviting immediate taste.
Adding Sauce and Sides
Next we spoon the optional red wine and stock sauce generously over and around the lamb medallions. This sauce adds a layer of richness and herbaceous brightness that complements the meat’s natural flavor.
- Use a small ladle to drizzle the sauce gently without drowning the medallions.
- Allow some sauce to pool beside the meat for dipping.
For the baby potatoes and green beans:
- Arrange the seasoned baby potatoes neatly either to one side or slightly layered around the medallions.
- Place the bright green beans, garnished with fresh parsley, at an opposite side or partially overlapping the lamb for color contrast.
Here is a table summarizing our plate assembly for clear guidance:
| Component | Placement | Key Notes |
|---|---|---|
| Lamb Medallions | Center or slightly off-center | Evenly spaced, not stacked |
| Red Wine Stock Sauce | Drizzled over and around meat | Use moderately to keep meat visible |
| Baby Potatoes | One side of the plate | Clustered or fanned for rustic look |
| Green Beans | Opposite side or overlapping | Garnished with parsley for freshness |
By following this assembly approach we create a visually enticing and flavorful serving perfect for any occasion centered around lamb medallions.
Make-Ahead Tips
Preparing Lamb Medallions ahead of time can save us valuable minutes and deepen the flavors for an even more delicious meal. Here are key tips to make the process smooth and efficient while preserving the tender texture and bold taste:
1. Marinate in Advance
We recommend marinating the lamb medallions for at least 4 hours or overnight in the refrigerator. This extended marination allows the garlic, rosemary, thyme, lemon juice, and Dijon mustard to fully penetrate the meat, enhancing its natural tenderness and herbaceous flavor.
- Use an airtight container or resealable bag to avoid exposure to air.
- Bring the lamb medallions to room temperature at least 30 minutes before cooking to ensure even searing.
2. Pre-Trim and Portion
Trim the lamb loin into medallions and remove excess fat and silver skin up to 24 hours before cooking. Store the trimmed medallions on a plate covered loosely with plastic wrap inside the refrigerator.
This prep step speeds up cooking day, so we can go straight to searing without interruption.
3. Sauce Preparation
The optional red wine and shallot sauce can be made a day ahead. Allow the sauce to cool completely before storing it in an airtight container in the refrigerator. On serving day, gently warm the sauce over low heat while cooking the lamb medallions.
Make-Ahead Timeline Overview
| Step | Timing | Storage Tip |
|---|---|---|
| Trim lamb medallions | Up to 24 hours before | Refrigerate covered, on plate |
| Marinate medallions | 4 hours to overnight | Airtight container or bag |
| Prepare sauce | Up to 24 hours before | Refrigerate in sealed container |
| Bring lamb to room temp | 30 minutes before cooking | Remove from fridge |
Storing and Reheating Tips
- For the best texture avoid cooking lamb medallions too far in advance. Ideally, sear fresh but marinate beforehand.
- If cooking in advance is necessary, reheat gently in a skillet over medium-low heat for 2 to 3 minutes to warm without overcooking.
- Rest the lamb for 5 minutes after reheating to allow juices to redistribute for maximum juiciness.
“Marinating ahead unlocks deeper flavor layers but searing just before serving ensures perfect tenderness and juiciness every time.“
By following these make-ahead tips, we can confidently prepare a show-stopping lamb medallions dish with minimal last-minute fuss and maximum flavor impact.
Serving Suggestions
To serve our lamb medallions with elegance and flavor, we recommend the following complementary ideas that enhance the dining experience while showcasing the tender, juicy qualities of the meat.
Pairing with Sides
We suggest serving the lamb medallions alongside vibrant seasoned baby potatoes and crisp green beans for a balanced plate. The earthy potatoes, coated lightly in olive oil, garlic powder, and fresh parsley, offer a subtle contrast to the herb-infused lamb. The green beans bring a refreshing crunch and bright color to the plate.
| Side Dish | Key Seasonings | Cooking Method | Texture & Flavor Effect |
|---|---|---|---|
| Baby Potatoes | Olive oil, garlic powder, parsley | Roasted or pan-fried | Soft inside with a flavorful crust |
| Green Beans | Olive oil, salt, fresh parsley | Sautéed or steamed | Crisp-tender with herbal notes |
Sauce Presentation
To elevate the dish further, drizzle the optional red wine and shallot sauce over the lamb medallions. The rich sauce adds a luxurious, velvety layer that complements the bold herbs in the marinade and enhances the meat’s juiciness.
“A spoonful of sauce enhances every bite by blending savory and slightly acidic notes that marry beautifully with the lamb’s natural flavors.”
When plating, use a large white plate to create visual contrast. Arrange the medallions neatly in the center or in a slight fan shape. Spoon the sauce both over and around the lamb, ensuring no bite is without flavor.
Recommended Garnishes
Finish the plate with fresh herbs like sprigs of rosemary or thyme. These add a fragrant, aesthetic touch that echoes the marinade’s herbal notes.
- Fresh rosemary sprigs for aroma and visual appeal
- Chopped parsley lightly sprinkled over sides and sauce edges
Beverage Pairings
Our lamb medallions pair wonderfully with robust beverages to balance their bold flavor:
| Beverage Type | Suggestions | Tasting Notes |
|---|---|---|
| Red Wine | Cabernet Sauvignon, Syrah, Malbec | Full-bodied, fruity, with savory undertones |
| Beer | Belgian Dubbel, Amber Ale | Rich maltiness that complements lamb |
| Non-Alcoholic | Sparkling water with lemon, Hibiscus tea | Refreshing palate cleansers |
Using these serving suggestions will help us present our lamb medallions recipe with impressive flavor layers and a sophisticated dining experience.
Conclusion
Lamb medallions offer a perfect balance of tenderness and bold flavor that can elevate any meal. With straightforward preparation and quick cooking, they’re an excellent choice for both weeknight dinners and special occasions.
By focusing on quality ingredients and simple techniques, we can consistently create a dish that’s juicy, flavorful, and visually stunning. Whether you stick to the classic pan-sear or add a rich sauce, lamb medallions deliver a satisfying and memorable dining experience every time.
Frequently Asked Questions
What are lamb medallions?
Lamb medallions are tender, round cuts sliced from the lamb loin. They are lean, juicy, and cook quickly, making them ideal for pan-searing or grilling.
How do I prepare lamb medallions for cooking?
Trim the lamb loin into 1 to 1.5-inch thick medallions, removing excess fat and silver skin. Marinate for 30 minutes to 1 hour with garlic, herbs, lemon juice, and Dijon mustard for best flavor.
What is the best way to cook lamb medallions?
Pan-sear in a hot cast iron skillet with olive oil for 3-4 minutes per side. Avoid pressing the meat to keep it juicy. Rest for 5 minutes before serving.
How do I know when lamb medallions are done?
Use a meat thermometer: 130°F for medium rare, 140°F for medium. After resting, the temperature rises slightly, ensuring perfect tenderness.
Can I make lamb medallions ahead of time?
Yes, marinate the medallions 4 hours to overnight and pre-trim up to 24 hours in advance. The optional sauce can also be made a day ahead.
What sauce pairs well with lamb medallions?
A red wine sauce made with shallots, beef or lamb stock, red wine, and finished with butter complements the rich, savory lamb.
What sides go best with lamb medallions?
Seasoned baby potatoes and green beans, lightly coated with olive oil, garlic powder, and fresh parsley, pair perfectly with lamb medallions.
What equipment do I need to cook lamb medallions?
Key tools include a sharp chef’s knife, cutting board, mixing bowl, cast iron skillet, tongs, meat thermometer, measuring spoons, small saucepan, and a serving plate.
How should I present lamb medallions for serving?
Arrange medallions neatly on a large white plate, drizzle with sauce, and add vibrant sides. Garnish with fresh herbs for an elegant look.
What beverages pair well with lamb medallions?
Robust red wines like Cabernet Sauvignon or Syrah complement the dish perfectly. For non-alcoholic options, try sparkling water with lemon or herbal iced tea.