Greek-Style Lamb Medallions with Tzatziki

Ingredients

• 1 pack Silver Fern Farms Lamb Medallions
• 2 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 clove garlic, crushed
• 1 tsp dried oregano

Tzatziki:

• ½ medium cucumber
• ¼ tsp salt
• ¾ cup plain Greek yoghurt
• 1 Tbsp extra-virgin olive oil
• 1 Tbsp fresh mint or dill, chopped
• 1 small clove garlic, crushed

Method

Remove Silver Fern Farms Lamb Medallions from the fridge and packaging.

Combine olive oil, lemon juice, garlic and oregano in a bowl. Add lamb and toss to combine. Cover then refrigerate for 30 mins.

Meanwhile, prepare the Tzatziki. Cut cucumber in half lengthwise and remove the seeds. Grate cucumber on a coarse grater, then place into a sieve, sprinkle with salt and leave to drain for 10 minutes. Press with a spoon to remove excess moisture then place drained cucumber into a bowl with yoghurt, olive oil, mint or dill and garlic. Mix to combine then set aside.

Remove the lamb from the fridge and allow to bloom at room temperature for 10 mins. Bring a fry-pan to med-high heat. Cook lamb for 3 mins each side for a med-rare.

Remove from the heat, cover loosely, and allow to rest for 5 mins before carving across the grain.

Serve with Tzatziki, crispy potatoes and a Greek salad.