Ingredients
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1 pack Silver Fern Farms Lamb Medallions
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Sea salt and freshly ground black pepper
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2 Tbsp olive oil
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Head of broccoli, sliced into florets
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3.5oz baby carrots
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7oz green beans
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3 zucchini, sliced
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6 cherry tomatoes, halved
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2 Tbsp cranberry jelly (or jam)
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½ cup reduced salt chicken stock
General
Method
Step 1
Rub lamb with sea salt and freshly ground black pepper. Drizzle with 1 tablespoon oil.
Step 2
Bring a pot of water to the boil and steam broccoli, green beans and zucchini for 5 minutes.
Step 3
While the vegetables are steaming, pan-fry the medallions on a medium high heat for 3-4 minutes each side. Transfer to a warm plate, cover and leave to rest for 5 minutes. Add cranberry jelly and stock to the pan. Simmer and reduce until thick and saucy.
Step 4
Drizzle lamb with the juices from the pan and serve with cherry tomatoes and steamed vegetables.
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