Spiced Lamb Medallions with Hot Carrot Slaw

By Geoff Scott, Chef
Spiced Lamb Medallions with Hot Carrot Slaw
Preparation Time
Cooking Time
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  • 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)


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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