Prepare to tantalize your taste buds with a British-inspired dish that transforms ordinary lamb into an extraordinary culinary experience! These succulent lamb medallions, perfectly seared and adorned with zesty horseradish and crisp cucumber, promise to elevate your dinner from mundane to magnificent. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this recipe is your golden ticket to gourmet dining that's surprisingly simple to prepare.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 4 lamb medallions
- 2 tablespoons horseradish sauce
- 1 cucumber, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh mint for garnish
Instructions
- Remove lamb medallions from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat lamb medallions dry with paper towels to remove excess moisture, which helps achieve a perfect sear.
- Season both sides of the medallions generously with salt and freshly ground black pepper.
- Heat olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until it shimmers and begins to smoke slightly.
- Carefully place lamb medallions in the hot pan, ensuring they are not overcrowded to promote proper browning.
- Cook medallions for approximately 3-4 minutes on each side for medium-rare, adjusting time based on thickness and desired doneness.
- Remove medallions from pan and let rest on a warm plate for 5 minutes to allow juices to redistribute.
- While lamb rests, thinly slice cucumber using a mandoline or sharp knife for uniform, delicate slices.
- Spread horseradish sauce evenly over the top of each lamb medallion.
- Arrange cucumber slices decoratively around and on top of the medallions.
- Garnish with fresh mint leaves for added aroma and visual appeal.
- Serve immediately while lamb is still warm, accompanied by a light salad or roasted vegetables if desired.
Tips
- • Temperature is key: Always let your lamb sit at room temperature for 30 minutes before cooking to ensure even heat distribution. • Pat the meat dry: Use paper towels to remove moisture, which helps achieve that coveted golden-brown sear. • Use a heavy-bottomed skillet: Cast-iron or stainless steel pans provide the best heat retention and browning. • Don't overcrowd the pan: Give each medallion space to ensure proper caramelization. • Rest your meat: Allowing the lamb to rest after cooking helps redistribute juices, keeping the meat tender and flavorful. • Slice cucumber thinly: Use a mandoline or sharp knife for uniform, delicate slices that look professionally prepared. • Fresh herbs matter: Mint isn't just a garnish - it adds a bright, aromatic finish that complements the rich lamb.
Nutrition Facts
Calories: 154kcal
Carbohydrates: g
Protein: g
Fat: 12g
Saturated Fat: g
Cholesterol: mg
