Lamb Medaillons Burger Recipe
This Lamb Medallions Bergere is one of the most delicious medallion dishes that I've ever tasted. Try these lamb lions seasoned with pepper, thyme and rosemary, garnished green and sweet red pepper with sauces poured over. Your suggestions for this Lamb Medallions Bergere is welcome.
Ingredients
3 tbsp (45 ml) butter
1 sweet red pepper, finely sliced
1 green bell pepper, finely sliced
1 onion, chopped
Salt and pepper
4 garlic cloves, minced
1/2 Cup (125 ml) milk
4 loins of lamb, boned
Thyme and rosemary, to taste
Directions
– In a skillet, melt 1 tbsp (15 ml) butter and cook half the peppers (red and green) with onion. Season with salt and pepper, stir and cook over low heat for 7 minutes.
– Add garlic, then pour milk over mixture, stir and cook over low heat for 10 minutes. Blend to desired smoothness in blender, then set aside.
– Blanch other half of peppers in lightly salted boiling water for 3 minutes, drain, then set aside.
– Slice loin of lamb into 4 medallions and pound lightly with meat mallet.
– In a skillet, melt remaining butter, cook lamb medallions and season with salt, pepper, thyme, and rosemary.
– Place lamb medallions in a serving dish and keep warm.
– In cooking fat, saute blanched peppers for 1 minute, spread over medallions and coat with sauce.
– Add garlic, then pour milk over mixture, stir and cook over low heat for 10 minutes. Blend to desired smoothness in blender, then set aside.
– Blanch other half of peppers in lightly salted boiling water for 3 minutes, drain, then set aside.
– Slice loin of lamb into 4 medallions and pound lightly with meat mallet.
– In a skillet, melt remaining butter, cook lamb medallions and season with salt, pepper, thyme, and rosemary.
– Place lamb medallions in a serving dish and keep warm.
– In cooking fat, saute blanched peppers for 1 minute, spread over medallions and coat with sauce.
