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Spicy Lamb Medallions

These spicy lamb medallions are a great way to give the meat a zingy taste but still quite mild so they're fine for kids. Medallions are cut from the loin, which is the most tender part of the lamb, but if they're not available you can use normal lamb steaks.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 lamb medallions - about 600
  • For the marinade: 1 Tbsp cumin
  • 1 tsp cayenne pepper
  • 1 Tbsp paprika
  • 1 Tbsp ground black pepper
  • For cooking: 2 Tbsp olive oil
  • a pinch of salt
  • For the jus: 225 ml chicken stock

Method
 

  1. Combine the marinade spices then, using your hands, rub them well into each piece of lamb.
  2. Leave the meat to marinate at room temperature for about half an hour.
  3. Heat a frying pan to medium high then add the oil. When it starts smoking, add the lamb and seal both sides of each of them. Reduce to medium and cook for 6 (rare) to 8 (well done) minutes basting regularly and turning half way through.
  4. Place the lamb on a warm plate to rest. Add the stock to the pan and reduce for a couple of minutes using a wooden spoon to include the lovely cooked spicy bits from the bottom of the pan.