Pan Seared Lamb Medallions
Delight your taste buds with tender and flavorful Pan Seared Lamb Medallions, a restaurant-quality dish that’s surprisingly easy to make at home. Perfectly seasoned and golden seared, these succulent lamb medallions are infused with the aromatic richness of fresh rosemary, garlic, and a buttery pan basting technique that locks in their natural juices. Finished with a luxurious red wine and stock reduction, this elegant recipe strikes the perfect balance between simplicity and sophistication. Ready in just 25 minutes, it’s an ideal choice for a date night dinner or a gourmet weekend feast. Serve these lamb medallions with the silky pan sauce and a sprinkle of fresh parsley for an exquisite presentation that will leave your guests in awe. Perfect keywords: pan seared lamb medallions, lamb recipe, easy gourmet dinner, rosemary lamb, pan sauce.
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Recipe Information
Ingredients
- 4 pieces Lamb Medallions
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 sprigs Fresh Rosemary
- 2 cloves Garlic Cloves
- 2 tablespoons Unsalted Butter
- 1 cup Beef or Chicken Stock
- 0.5 cup Dry Red Wine (optional)
- 1 tablespoon Fresh Parsley (for garnish)
Instructions
Pat the lamb medallions dry with paper towels, then season both sides generously with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the lamb medallions to the skillet, ensuring there is enough space between each piece. Sear for 3-4 minutes on the first side until golden brown.
Flip the medallions and add the rosemary sprigs and crushed garlic cloves to the pan. Cook for another 3-4 minutes, basting with the juices from the skillet.
Lower the heat to medium and add the butter. Tilt the pan slightly and spoon the melted butter over the lamb medallions for an additional minute to enhance flavor.
Remove the lamb medallions from the skillet and let them rest, loosely covered with foil, for 5 minutes.
To make the pan sauce, deglaze the skillet by adding the red wine (if using) and cooking for 2 minutes, scraping up any browned bits. Add the stock and simmer for 3-4 minutes until slightly reduced.
Taste and adjust seasoning for the sauce, then strain if desired for a smoother texture.
Serve the lamb medallions drizzled with the pan sauce and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 3513 mg | 153% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.3 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1569 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
