Oriental lamb medallions

This tasty twist on traditional lamb is perfect for summer entertaining. The refreshing ginger enlivens the meat, while the greens provide a splash of colour and an added crunch.

Oriental Lamb Medallion Recipe


Serves 4

Cook in under 30 minutes

  • 1cm piece fresh root ginger
  • 125g broccoli florets
  • 125g leek
  • 125g watercress
  • 125g mangetout
  • 125g baby sweetcorn
  • 500g lamb fillet, or 8 noisettes
  • of lamb
  • 1–2tbs olive oil
  • Salt and black pepper
  • 2tbs groundnut oil
  • 3tbs lamb or chicken stock
  • 1–2tbs light soy sauce

Cooking Method

1. Peel and chop the ginger and set it aside. Rinse the vegetables. Cut the broccoli into slices and the leek into matchstick-thin strips. Chop the watercress, top and tail the mangetout, leave the sweetcorn whole. Set them aside.

2. If using lamb fillet, cut it into eight 2.5cm-thick medallions. Brush with the olive oil and season.

3. Warm a frying pan over a moderate heat, add the lamb and dry-fry it for 2 minutes, or until browned underneath. Turn and fry for 3–4 minutes until cooked but slightly pink in the centre. Cover the pan and keep warm.

4. Meanwhile, heat the groundnut oil in a wok or large frying pan. Add the root ginger and the vegetables and stir-fry them for 3–4 minutes—until just tender.

5. Add the stock and soy sauce to the vegetables and season to taste, then cover and cook for a further 2 minutes, stirring occasionally.

6. Lay two lamb medallions on each plate and spoon the vegetables over and alongside them.

Lamb is not the only meat

If you enjoy strongly flavoured meat, try using hogget instead of lamb. “Lamb” applies to anything under the age of one, while “hogget” refers to the meat from sheep aged one to two years. Mutton is anything older and can be tough, so is best slow-cooked. 

Hogget, on the other hand, can be cooked in the same way as lamb—and the extra year spent grazing in pastures means that the meat is often more developed and flavoursome. Hogget is rarely sold in supermarkets, but ask at your high-street butcher or a farmers' market.

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