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recipe

Lamb Medallions with Puttanesca Sauce

  • Cooking Method: Braising
  • Difficulty: easy

Ingredients:
1 pack Silver Fern Farms Lamb Medallions
Sea salt and freshly ground black pepper
2 Tbsp rice bran oil
Puttanesca Sauce:
1 Tbsp olive oil
1 small red onion
2 cloves garlic, crushed
2 anchovies
200g can tomatoes in juice
¼ cup black kalamata olives
1 Tbsp capers 2 sundried tomatoes, sliced thinly
1 Tbsp fresh chopped basil
1 Tbsp balsamic vinegar

Method:
To make the puttanesca sauce heat the oil in a heavy based frying pan. Saute the onion and garlic. Add the anchovies and cook until softened and paste like. Stir in the tomatoes and the remaining ingredients. Simmer for 10-12 minutes until the sauce is thick. Season with salt and freshly ground black pepper To cook the lamb, heat another heavy based frying pan. Toss the lamb medallions in oil and season with salt and pepper. Cook for 3-4 minutes before turning and cooking a further 3-4 minutes until meat is still soft to touch. Remove and rest for 5 minutes before serving with the Puttanesca sauce.

  • Recipe Supplied By Silver Fern Farms

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