Breaded Lamb Medallions Recipes

Steps:

• Cut loins crosswise on the bias into eight pieces of equal thickness. Place pieces on flat surface and pound with mallet to the thickness of about 1/4 inch.
• Put egg in mixing bowl and add oil, water, cumin, salt and pepper.
• Beat thoroughly. Pour the mixture into a flat dish with a rim. Set aside.
• Put flour into a flat dish; set aside.
• Put crumbs into another flat dish, add garlic and parsley. Blend well.
• Dip the pieces of meat in flour to coat well and shake off excess. Dip each piece in egg and then in crumb mixture. Pat to make crumbs adhere.
• Heat the oil in a large skillet and add about four pieces of meat. Cook until golden brown, about 1 minute, and turn. Continue cooking on the other side until golden brown, about 1 minute. Remove the pieces as they cook and drain on absorbent paper towels. Continue cooking until all pieces of meat are cooked. Serve hot with fresh tomato sauce.

Steps:

• Preheat the oven to 200°F. If you're using rib or loin slices, pound them lightly with the heel of your hand until they are about 1/2 inch thick. If you're using leg, put them between 2 sheets of wax paper or plastic wrap and pound with a mallet or rolling pin until they are about 1/2 inch thick. Put a nonstick or well-seasoned skillet over medium-high heat and add the oil.
• When the oil shimmers, dip a piece of lamb in the egg and press both sides into the bread crumbs. Add to the skillet; do not crowd-you will have to cook in batches. When the meat is in the skillet, season it with salt and pepper and sprinkle it with a pinch of cumin if you like.
• As the meat browns, flip it and brown the other side; adjust the heat so that each side browns in about 2 minutes; the meat should remain rare. As the pieces finish, put them on an ovenproof platter and keep them warm in the oven. When they are all done, garnish with parsley if you like and serve with lemon wedges.

Steps:

• Place lamb in a bowl. Mix all other ingredients together except salt, olive oil, stock and butter. Massage the lamb and marinate at room temperature for 15-30 minutes.
• Heat pan over medium high heat. Add olive oil and butter. When it just starts to smoke a little, sear lamb for 3 to 4 minutes on each side for medium doneness. Baste continuously with pan oil and butter when searing. Set lamb aside and drain oil.
• Deglaze pan with chicken stock to make pan jus. Pour jus over lamb when serving.

Steps:

• Preheat oven to 200 degrees. If you are using rib or loin slices, pound them lightly with heel of your hand until they are about 1/2 inch thick. If you are using leg slices, put them between 2 pieces of wax paper or plastic wrap and pound with a mallet or rolling pin until they are about 1/2 inch thick. Put a large nonstick or well-seasoned skillet over medium-high heat and add half the oil.
• When oil shimmers, dip a piece of lamb in eggs, then press both sides into bread crumbs. Put the slices in the skillet; do not crowd. Season with salt, pepper and cumin.
• As each slice browns, flip it. Adjust heat so that each side browns in about 2 minutes. Keep finished pieces warm in the oven. Add the remaining oil to the pan when necessary. Serve with parsley and lemon slices.

Steps:

• Preheat the oven to 200°F. If using medallions from racks, press to a 1/2-inch thickness with the palm of your hand. If using cuts from the loin or leg, place the meat between sheets of wax paper and pound to a 1/2-inch thickness with a mallet or rolling pin. Place a nonstick skillet over medium-high heat and add the oil, cumin, thyme, and garlic.
• When the oil shimmers, remove the garlic and discard. Dip the lamb pieces into the egg, press into the bread crumbs on both sides, and add to the skillet. Do not crowd-you will have to cook in batches. When the meat is in the skillet, season it with salt and pepper and sprinkle it with a pinch of cumin.
• Brown one side, then flip and brown the other; adjust the heat so that each side takes about 2 minutes. The meat should remain rare. Remove the pieces, drain, and then transfer to a warm platter in the oven. When all the pieces are done, drain the oil from the pan, leaving the browned bits, and then add the wine to the pan. Allow the mixture to simmer until it reduces by half, 3 to 5 minutes.
• Garnish the lamb with the parsley if you like and serve it alongside the wine sauce and lemon wedges.