Preparation time:
10m
Cooking time:
8m
Serves:
3
Difficulty:
Ingredients
- 1 pack Silver Fern Farms Lamb Medallions
- 1 Tbsp olive oil
Orange, Olive and Herb Salsa
- 1 orange
- 3.5oz green olives, pitted and sliced
- 2 stalks celery, finely diced
- 1 clove garlic, crushed
- 1 red chili, finely chopped
- 3 Tbsp chopped parsley
- 2 Tbsp olive oil
- 1 Tbsp red wine vinegar
- Baby spinach leaves or rocket to serve
Method
Step 1
Remove the Silver Fern Farms Lamb Medallions from the pack, cover with paper towels and stand for 10 minutes.
Step 2
To prepare the salsa, peel and segment the orange, holding it over a bowl to catch the juice. Add the olives, celery, garlic, chili and parsley. Stir in the olive oil and vinegar. Season to taste and set aside.
Step 3
Rub the olive oil all over the medallions and season with salt and cracked pepper.
Step 4
Heat a frying pan or barbecue over medium-high heat. Cook the medallions for 3-4 minutes on each side for medium rare. Remove from the heat. Cover loosely with foil and set aside for 5-10 minutes to rest.
Step 5
Slice lamb across the grain and serve with the salsa and baby spinach leaves.
Ingredients
- 1 pack Silver Fern Farms Lamb Medallions
- 1 Tbsp olive oil
Orange, Olive and Herb Salsa
- 1 orange
- 3.5oz green olives, pitted and sliced
- 2 stalks celery, finely diced
- 1 clove garlic, crushed
- 1 red chili, finely chopped
- 3 Tbsp chopped parsley
- 2 Tbsp olive oil
- 1 Tbsp red wine vinegar
- Baby spinach leaves or rocket to serve