Medallions of Lamb with Lime HT MC 40mins
4 Hot Lamb
Vegetables Fruit Main Course Eggless
Gluten Wheat Free Eggless
Boned Best End Neck of Lamb (6 cutlets each)
tbsp Olive Oil
tbsp Fresh Parsley, chopped
of 1 Lime
Strip all fat from the meat. Starting at the thick end, tie each piece of meat
into a cylinder in 6 places with fine
cotton string. Trim the ends to neaten the rolls.
In a large frying pan, heat 30ml/2bls of oil and 25g/1oz butter. Add the lamb
rolls; fry for 4-6 minutes until well browned all over. Remove the rolls from
the pan and allow to cool.
Wash and trim the spinach, removing any tough stalks, drain thoroughly and
reserve. Peel the limes and cut into segments.
Cut each roll in half and then cut each half into 3 equal slices, making 12
Heat 2 tbsp of oil and 25g/1oz butter in each pan. Add the medallions and fry
for 3 minutes on each side.
When the medallions are cooked on one side, heat l tbsp each of oil and water
in a large, shallow, flameproof casserole. Add the
spinach and cook for 1-2 minutes or until the
leaves are just wilted. Season to taste with salt and freshly ground
black pepper and remove from the heat.
Spread the spinach over the base of a large, heated serving plate. Using a
slotted spoon, remove the cooked medallions from the
pan and arrange them on the spinach leaves.
Arrange one segment of lime on the side of each round of meat.
Add the remaining butter to one of the frying pans and stir, over a medium
heat, to scrape up the meat juices from the base of
the pan. Stir in the lime juice and parsley,
then spoon the sauce over the meat. Serve immediately.
Lamb Recipes | General
Lamb Preparation & Cooking Times |
| More English