Taste Pure NatureNew Zealand Beef & Lamb

Taste Pure Nature
New Zealand Beef & Lamb

Recipes & Tips

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.
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