Lamb Medallions with Sweet Potato Hash & Steakhouse Chimichurri Sauce

Lamb Medallions with Sweet Potato Hash & Steakhouse Chimichurri Sauce Recipe

Ingredients

For the steakhouse chimichurri sauce:

2 cups finely chopped fresh curly parsley (1 large bunch)
⅓ cup finely chopped fresh oregano
¼ cup red bell pepper, diced small
¼ cup red onion, diced small
2 Tbsp chopped garlic
¼ Tbsp red pepper flakes
1 ½ Tbsp steak seasoning
¾ cup apple cider vinegar
2 Tbsp steak sauce
1 Tbsp honey
1 lime, zested and juiced
2 cups olive oil

For the lamb medallions:

2 Tbsp steak seasoning
1 tsp each salt and pepper
2 10oz packages Silver Fern Farms 100% Grass-Fed Lamb Medallions

For the sweet potato hash:

1 medium to large sweet potato, cubed
3 Tbsp olive oil, divided (or butter, coconut oil, or cooking oil of choice)
1 tsp smoked paprika
½ red onion, finely diced
½ yellow onion, finely diced
½ orange pepper, ½-inch diced
½ red pepper, ½-inch diced
½ yellow pepper, ½-inch diced
Salt and pepper
1 cup frozen green peas

Lamb Medallions with Sweet Potato Hash & Steakhouse Chimichurri Sauce

Lamb Medallions with Sweet Potato Hash & Steakhouse Chimichurri Sauce Recipe

Method

To make the steakhouse chimichurri sauce: In a mixing bowl, combine the parsley, oregano, bell pepper, onion, garlic, red pepper flakes, steak seasoning, apple cider vinegar, steak sauce, honey, lime juice, and lime zest. Fold in the 2 cups of olive oil until well blended. Refrigerate for one hour before serving.

To make the lamb medallions: In a small bowl, combine the steak seasoning, salt and pepper. Rub the seasonings into the lamb medallions and set aside for 30 minutes. In a 9-inch skillet with high sides set on medium heat, sear the medallions on both sides until cooked through, about 4 minutes per side, or until they reach a minimum of 145° F on an instant-read thermometer. Set aside.

In a large bowl, toss the sweet potato cubes with 1 tablespoon of the olive oil and the smoked paprika.

Using the same pan, sauté the onions and peppers in 1 tablespoon of olive oil until translucent, seasoning with salt and pepper to taste.

Add the green peas and sauté with the aromatics over medium heat for about 5 minutes. Set the sautéed veggies aside.

Using the same skillet, coat the bottom with 1 tablespoon of olive oil and sauté sweet potatoes until lightly browned. Cover for 15 to 20 minutes and cook until potatoes are tender but not mushy.

Add the sautéed veggies back to the skillet with the fried potatoes and cook for 3 to 5 minutes until mixed well and heated through.

Slice the lamb medallions in 1-inch-thick slices lengthwise. Arrange on one side of each plate and spoon about 1 tablespoon of the steakhouse chimichurri sauce over the top of the meat. Add two scoops of the sweet potato hash next to the lamb medallions. Serve with about 2 tablespoons of the steakhouse chimichurri sauce — plus more in a ramekin for dipping.

Save the extra chimichurri sauce in a Mason jar in the refrigerator. Will keep for about 1 week.

Recipe source: @melissajorealrecipes

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