Lamb Medallions with Creamy Rosemary Mash and Asparagus Recipe
- Servings: 2
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Dietetic Aesthetic’s satisfying lamb medallions and creamy rosemary mash with asparagus is a recipe you’ll make over and over again. Swap the asparagus for any seasonal vegetable to keep this dish fresh.
Ingredients:
For the Lamb:
- 10 oz New Zealand grass-fed lamb medallions (Tip: Look for the Taste Pure Nature logo)
- 3 garlic cloves
- 2 sprigs rosemary
- Salt
- Pepper
- Oil
For the Creamy Mash:
- 4 medium Yukon gold potatoes, peeled and cubed
- 1/2 cup warm heavy cream
- 1/2 stick unsalted butter, room temperature
- 1 teaspoon rosemary, chopped
For the Asparagus:
- 8 oz fresh asparagus, trimmed
- Salt
- Pepper
Directions:
For the Lamb:
- 1. Heat an oiled pan over high heat. Season both sides of the lamb medallions with salt and pepper and add to the pan.
- 2. Cook for 2 minutes on each side or until a crust forms.
- 3. Reduce to medium heat and add in garlic cloves and rosemary sprigs. Cook for an additional 1 minute on each side.
- 4. Remove lamb medallions and set aside to rest.
For the Creamy Mash:
- 5. Bring a large pot of salted water to a boil. Add in peeled potatoes and cook until fork tender, about 25 minutes.
- 6. Drain potatoes and set aside for 5 minutes.
- 7. Return potatoes to the pot on low heat and drizzle in warm heavy cream, slowly mashing as you drizzle.
- 8. Add butter, chopped rosemary, salt and pepper, and mash until smooth.
For the Asparagus:
- 9. In the same pan used to cook the lamb, add the asparagus and season with salt and pepper. Cook until asparagus is tender, about 4-5 minutes.
To Assemble:
- 10. Plate sliced lamb medallions, herbed mash and asparagus and top with pan juices.