Lamb Medaillons With Watercress Recipe
These Lamb Medallions With Waterc ress are simply delicious. These lamb lions cooked in butter, coated with garlic and tomato sauces and garnished with watercress bouquet taste incredible. Try these Lamb Medallions With Watercress and let me know if you like them.
Ingredients
4 lamb loins, boned
2 tbsp (30 ml) butter
Salt and pepper
Pinch of thyme
1 bunch of watercress
2 tomatoes, finely diced
1 garlic clove, finely sliced
1/2 Cup (125 ml) tomato juice
1 tsp (5 ml) lemon juice
Directions
– Preheat oven to 275 °F (130 °C).
– Slice each loin of lamb into 4 medallions and pound lightly with meat mallet.
– In a skillet, melt butter and cook medallions for
2 minutes on each side, then season with salt, pepper, and thyme. Remove medallions from skillet and keep warm. Using the same cooking butter, add watercress, tomatoes and garlic, simmer for 30 seconds, stirring gently. Add tomato juice and lemon juice and cook for 1 minute longer.
– Adjust seasoning; coat medallions with sauce and garnish with small watercress bouquet.
– Slice each loin of lamb into 4 medallions and pound lightly with meat mallet.
– In a skillet, melt butter and cook medallions for
2 minutes on each side, then season with salt, pepper, and thyme. Remove medallions from skillet and keep warm. Using the same cooking butter, add watercress, tomatoes and garlic, simmer for 30 seconds, stirring gently. Add tomato juice and lemon juice and cook for 1 minute longer.
– Adjust seasoning; coat medallions with sauce and garnish with small watercress bouquet.
