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.

Nutriscore Rating: 58/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

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)

Directions

Step 1

Pat the lamb medallions dry with paper towels, then season both sides generously with salt and black pepper.

Step 2

Heat olive oil in a large skillet over medium-high heat until shimmering.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Remove the lamb medallions from the skillet and let them rest, loosely covered with foil, for 5 minutes.

Step 7

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.

Step 8

Taste and adjust seasoning for the sauce, then strain if desired for a smoother texture.

Step 9

Serve the lamb medallions drizzled with the pan sauce and garnish with freshly chopped parsley.

Nutrition Facts

Serving size	(832.1g)

Amount per serving	% Daily Value*
Calories	1603.0

Total Fat 133.3g	0%
Saturated Fat 50.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 387.0mg	0%
Sodium 3512.9mg	0%
Total Carbohydrate 10.2g	0%
Dietary Fiber 1.0g	0%
Total Sugars 1.3g
Protein 84.1g	0%

Vitamin D 0IU	0%
Calcium 89.6mg	0%
Iron 9.9mg	0%
Potassium 1569.0mg	0%

*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.

Source of Calories

Fat: 76.1%

Protein: 21.3%

Carbs: 2.6%