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.


Difficulty LevelEasyHealth IndexAverage
CuisineInterest Group


 Butter45 Milliliter (3 Tablespoon)
 Sweet red pepper1 , finely sliced
 Green bell pepper1 , finely sliced
 Onion1 , chopped
 Garlic4 Clove (20 gm), minced
 Milk125 Milliliter (1/2 Cup)
 Lamb loin4 , boned
 Thyme To Taste
 Rosemary To Taste
 Salt To Taste
 Pepper To Taste


–  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.