Spiced Lamb Medallions with Hot Carrot Slaw

By Geoff Scott, Chef
Spiced Lamb Medallions with Hot Carrot Slaw
Preparation Time
15min
Cooking Time
15min
Serves
4-6
Difficulty
Easy
Rating
Click stars to rate

Ingredients

  • 1 pack Silver Fern Farms Lamb Medallions
  • ½ tsp fine salt
  • 1 tsp each ground coriander & cumin
  • 2 tsp finely grated lemon zest
  • 1 Tbsp olive oil

Hot Carrot Slaw

  • 3 Tbsp olive oil 
  • ¼ cup finely sliced spring onion
  • ½ tsp finely grated garlic
  • 2 carrots cut into fine match sticks on a mandolin
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • 2 tsp zested lemon strips
  • 2 Tbsp lemon juice
  • ¼ cup fresh Italian parsley and mint leaves (50:50 mix of each herb)

Method

Heat barbecue or grill to high.

Season lamb medallions with salt, spices and rub in lemon zest. Drizzle with oil. Grill until cooked to your liking 5 – 6 minutes for medium-rare. Rest for 5 minutes.

For the hot carrot slaw heat the oil in a fry pan on a medium heat. Add the spring onion and garlic, gently fry for 2 minutes, add carrot and cook for another 3 – 4 minutes stirring occasionally until just wilted.

Take off the heat, gently stir through remaining ingredients, season with salt to taste.

To Serve:

Either warm pita pockets, flat bread, or sliders with shop bought hummus and minted yoghurt on the side.

 

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