Lamb Medallions with Beetroot, Brussel Sprouts, Smashed Avocado, & Double Onion Salsa
Recipe by @basil.and.lime
Recipe by @basil.and.lime
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Lamb Medallions with Beetroot, Brussel Sprouts, Smashed Avocado, & Double Onion Salsa
Recipe by @basil.and.lime
- Meat type
- Lamb
- Cooking time
- 31-60
- Serves
- 3
- Preparation time
- 15
Lamb Medallions with Beetroot, Brussel Sprouts, Smashed Avocado, & Double Onion Salsa
Recipe by @basil.and.lime
Ingredients
- 1 pack Silver Fern Farms Lamb Medallions
- 300g brussel sprouts, halved
- 1 lemon, finely sliced
- 2 beetroot, peeled and chopped
- 2 avocados
- Lime juice, to taste
- ½ cup finely diced red onion
- 1 spring onion, finely diced
- 3 Tbsp red wine vinegar
- 2 Tbsp Worcestershire sauce
- Pinch of white sugar
- 1 Tbsp extra virgin olive oil
- Salt and pepper
- 25g Parmesan, broken
Lamb Medallions with Beetroot, Brussel Sprouts, Smashed Avocado, & Double Onion Salsa
Recipe by @basil.and.lime
Method
Preheat the oven to 200C.
Place the brussel sprouts and lemon slices in an oven dish and season with salt and pepper. Toss with olive oil.
In another oven dish, season the beetroot with salt and pepper. Toss with olive oil.
Roast both dishes of vegetables for 30 mins.
In a bowl, combine the red onion, spring onion, red wine vinegar, Worcestershire sauce, sugar, and olive oil. Season to taste with salt and pepper. Refrigerate.
Meanwhile, mash the avocados and season to taste with lime juice, salt and pepper. Refrigerate.
Remove the lamb from the fridge and let it bloom for 10 mins. Season with salt and pepper and coat with oil.
Heat a cast iron grill pan and coat with oil. Sear the lamb on all sides. Remove from the pan and allow to rest for 5 mins before slicing.
Serve with the vegetables, smashed avocado, and double onion salsa. Sprinkle with Parmesan.
Recommended Cut: Lamb Medallions
The Lamb Medallions, our signature cut, are selected for melt-in-the-mouth tenderness and are succulent and juicy every time.
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