Lamb Medallions with Flat Breads

• 1 pack Silver Fern Farms Lamb Medallions
• Olive oil
• 100g unsalted butter
• 2-3 twigs fresh rosemary
• Slices of dark rye bread
• 150g feta
• 100g Mesclun salad
• 100g beetroot, Grated
• 1 punnet cherry tomatoes
• Balsamic vinegar
• Micro herbs, to garnish
• Kosher salt
• Pepper

Method

Remove Silver Fern Farms Lamb Medallions from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Season well with olive oil, kosher salt and pepper.

*Tattoo Butcher Tip- Don’t add your seasoning to the steak until just before you plan on cooking it. This can draw moisture out of the meat and create a dry final product. 

Heat a skillet or fry-pan over medium-high heat and add unsalted butter. Let the butter melt until it goes a deep, golden colour. Add fresh rosemary twigs to the pan then add the Lamb Medallions.

Cook for 3-4 mins each side.

Remove from the pan, loosely cover with foil and allow to rest for 5 mins before slicing against the grain.

Add slices of dark rye bread to the pan to soak up the butter and juices from the meat.

Transfer toasted bread to a plate and stack with Mesclun salad, cherry tomatoes and a drizzle of balsamic vinegar.

Add sliced Lamb Medallions and top with crumbled feta and your choice of micro herbs.