MLA Seared lamb medallions with almond and mint pea cream and baby vegetables
- Prep time 15Min
- Cook time 20Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Loin
- Serves 10
Tender lamb medallions wrapped in prosciutto, served with a creamy pea and mint purée, almond garnish, and blanched baby vegetables for a sophisticated and flavourful dish.
Ingredients
Lamb:
- 10 x 200g Australian lamb loins, mid-cut glued
- 12 slices of prosciutto
- Black pepper, to taste
- 2 tablespoons olive oil
Pea Cream:
- 255ml chicken stock
- 115g green peas
- 3 sprigs fresh mint, chopped
- 1 tablespoon light cream
To Serve:
- Baby vegetables (asparagus, carrots, potatoes, Brussels sprouts, cauliflower), prepared, blanched, and refreshed
- 30 baby black olives
- 55g raw almonds
- 280g veal jus
Method
- Bring the chicken stock to a boil, then add peas. Cook over medium heat for 8 minutes.
- Drain and reserve the stock. Purée and press peas through a fine sieve. Adjust seasoning and consistency with reserved stock and cream. Add chopped fresh mint just before serving. Keep warm.
- Wrap each lamb loin with prosciutto and season with black pepper. Slice each loin into three medallions. Heat oil over medium heat and brown the medallions. Continue to cook 3-4 minutes per side. Remove and allow to rest 5 minutes.
- Heat baby vegetables in boiling water.
- To serve, arrange vegetables, olives, almonds and lamb medallions decoratively on the plate and dot with pea cream and veal jus.
