Lamb Medallions, Kūmara Puree and Microgreen Salad
Lamb Medallions, Kūmara Puree and Microgreen Salad
By TVNZ 1 Cooks on Fire - Steve & Mike
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Lamb Medallions, Kūmara Puree and Microgreen Salad
Lamb Medallions, Kūmara Puree and Microgreen Salad
- Meat type
- Lamb
- Cooking time
- <10
- Serves
- 3-4
- Preparation time
- 15
Lamb Medallions, Kūmara Puree and Microgreen Salad
Lamb Medallions, Kūmara Puree and Microgreen Salad
Ingredients
- 1 pack Silver Fern Farms Lamb Medallions
- Olive oil
- Salt
- Pepper
KŪMARA PUREE
- 300g orange kūmara, peeled and cubed
- 2 Tbsp butter
- 2 Tbsp crème fraiche
- White pepper
- Salt
MICROGREEN SALAD
- 2 cups microgreens
- 3 radishes, sliced
- 1 lime, juice and zest
- ½ tsp mustard powder (optional)
- 3 Tbsp olive oil
- Salt
- Pepper
Tip: Keep some of the drained kūmara water for making the puree softer if necessary. If you want the kūmara puree sweeter, add a little honey.
Lamb Medallions, Kūmara Puree and Microgreen Salad
Lamb Medallions, Kūmara Puree and Microgreen Salad
Method
Remove Silver Fern Farms Lamb Medallions from the fridge and packaging and allow to bloom at room temperature for 10 mins. Coat medallions with oil and season with salt and pepper.
Bring BBQ to a med-high heat. Cook medallions for 3-4 mins each side for medium-rare.
Transfer to a plate or board, cover loosely with foil and leave to rest for 5 mins before slicing against the grain.
To make the kūmara puree, boil kūmara in water for 7 mins or until soft, drain and mash well. Mix in butter, crème fraiche, and season to taste.
To make the microgreen salad, combine microgreens, radish slices and lime zest.
In a small bowl, mix lime juice, olive oil, mustard powder (if using), salt and pepper.
Assemble sliced medallions over kūmara puree, add microgreen salad and drizzle with lime dressing to serve.
Recommended Cut: Lamb Medallions
You’ll be pleased to know our lamb is 100% just that… lamb. These Lamb Medallions, our signature cut, are selected for melt-in-the-mouth tenderness and are succulent and juicy every time.
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