Breaded lamb medallions are a mouthwatering dish that combines the tender and flavorful lamb with a crispy breadcrumb coating. With just a few simple ingredients, you can create this elegant and delicious meal that is perfect for any occasion. From selecting the perfect cut of lamb to creating the perfect breadcrumb coating, this article will guide you through the steps of making breaded lamb medallions that are sure to impress your friends and family.
Check out the recipes below so you can choose the best recipe for yourself!
PAN FRIED LAMB MEDALLIONS WITH A ROASTED YELLOW SQUASH PUREE
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- For the puree: Coat the whole garlic cloves and yellow squash with olive oil and a few pinches of sea salt in a medium bowl. Put the coated squash and garlic in a 9 1/2 by 11-inch baking pan. Put the baking pan into the oven and bake until the skin is somewhat charred, about 15 minutes.
- In a blender, add the roasted garlic, yellow squash, and vegetable stock. Blend until it has the consistency of applesauce.
- For the lamb: In a medium sized mixing bowl, coat each lamb medallion with the minced garlic, salt, and black pepper. In a 12-inch saute pan over medium-high heat, sear the lamb medallions until a brown crust forms, 1 to 2 minutes on each side. Immediately remove from the heat.
- To serve, pour a helping of puree on a plate and serve 2 lamb medallion over it.
PAN SEARED LAMB MEDALLIONS
Impress your friends with this wonderful dish. It's delicious and gourmet, but in an easy way. Serve this with your favourite potato dish. Enjoy!
Provided by Nif_H
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 152.1, Fat 14.1, SaturatedFat 4.9, Cholesterol 17.1, Sodium 141.4, Carbohydrate 5.7, Fiber 1.7, Sugar 1.3, Protein 2.4
BREADED LAMB MEDALLIONS
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 738, UnsaturatedFat 35 grams, Carbohydrate 28 grams, Fat 56 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 18 grams, Sodium 563 milligrams, Sugar 2 grams, TransFat 0 grams
ROASTED LAMB MEDALLIONS ROLLED
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F.
- Put the lamb in a bowl and add 7 cloves of the minced garlic, 2 tablespoons of hickory bacon salt, and 1/8 cup of olive oil. Mix to coat the lamb with the mixture and refrigerate for 1 hour
- In a separate bowl, mix together the grated cheese and bread crumbs.
- Put a saute pan on the stove over medium-high heat and add 1/8 cup of olive oil, 1 teaspoon of bacon salt, and mushrooms. Cook for 8 to 12 minutes and then add in the remaining 3 cloves of minced garlic.
- Put medallions on a lightly greased sheet pan and put into the oven for 15 minutes. Take the sheet pan out of the oven and arrange the medallions close together. Top them with cheese and bread crumbs, then put them under the broiler until golden brown, about 2 to 4 minutes, total. Watch carefully so as not to burn the topping. Cook's Note: Be mindful that some broilers cook faster than others. Take the lamb out of the broiler and put top with the mushrooms before serving.
BREADED LAMB CUTLETS
This central European dish brings the breading technique to lamb, a meat with enough flavor and tenderness to taste great underneath a crunchy exterior. While cuts of meat from the loin or leg can be used, the medallions of meat from the rack are far superior in texture. It's not unusual to finish the dish with a sprinkle of white wine sauce, but you can skip that and simply squeeze some lemon juice over the lamb; that's what I usually do.
Yield makes 4 servings
Number Of Ingredients 11
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.
BREADED LAMB CHOPS
Brush these Breaded Lamb Chops with Dijon mustard for the pre-breadcrumb zip that you'll love. These Breaded Lamb Chops feature panko breadcrumbs and herbs. Broil them to a golden brown finish.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat broiler.
- Mix butter and mustard in shallow dish until blended. Combine bread crumbs and herbs in separate shallow dish.
- Spray rack of broiler pan with cooking spray. Dip chops, 1 at a time, in butter mixture, then in crumb mixture, turning to evenly coat both sides of each chop with each ingredient. Place on prepared broiler pan.
- Broil, 4 inches from heat, 5 to 6 min. on each side or until done (160°F).
Nutrition Facts : Calories 350, Fat 26 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 80 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.5588 g, Sugar 0 g, Protein 17 g
LAMB MEDALLIONS WITH BLACK-OLIVE WINE SAUCE
Black olive paste gives a rich flavor to the sauce. Longer marination time will help as well.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 9
Steps:
- Pour olive oil into a shallow dish, and distribute half the garlic and one-third of the rosemary in the oil. Slice the lamb across into eight rounds, lightly pound each into a 1/4-inch-thick medallion, and place in oil. Sprinkle the lamb with one-third of the chopped rosemary and the remaining half of garlic; set aside for 20 minutes. (For more intense flavor, marinate several hours or overnight.)
- Pour 2 tablespoons oil-garlic marinade into large skillet; place over medium-high heat. Add medallions; cook until browned on the outside, medium rare inside, about 1 minute on each side. Transfer to a platter, cover with foil to keep warm, and pour off the fat from skillet.
- Add wine and stock; cook, stirring constantly to loosen any cooked-on browned bits. Add remaining third of rosemary and the olive paste, and cook until the liquid has reduced by two-thirds. Swirl in the butter until the sauce has thickened slightly, about 1 minute. Arrange the medallions on a serving platter, pour the sauce over the lamb, and serve immediately.
BREADED LAMB CUTLETS,
Crispy coated lamb cutlets, another of those quick easy recipes that taste good without a lot of effort. Just a simple mid week meal for the family.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim off any excess fat from each cutlet, flatten slightly with a meat mallet.
- Combine breadcrumbs, parsley, basil and cheese. Coat cutlets in flour dip into egg then coat completely in breadcrumb mixture.
- Lay cutlets flat on a tray or plate in a single layer, place in refrigerator for 10 Min's this makes them easier to handle.
- Heat a couple of tablespoons of oil in fry pan add lamb ( you may need to use a couple of pans) Cook until browned on both sides turn the heat down and continue cooking until cooked as desired, turning occasionally, I do this instead of finishing in the oven as the coating tends to lose its crispiness.
- I have allowed for three cutlets per person so make 16 if you want four per person.
- Serve with mash, roasted or boiled potato and vegetable.
Nutrition Facts : Calories 198.1, Fat 7.5, SaturatedFat 3.3, Cholesterol 116.8, Sodium 424.6, Carbohydrate 20.3, Fiber 1.3, Sugar 2, Protein 11.6
BREADED LAMB CUTLETS
Provided by Mark Bittman
Categories dinner, project, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
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.
BREADED RACK OF LAMB
"This recipe is so easy and quick to prepare," notes Lorene Whittingham of Denver, Colorado. "We have lamb often on Saturday nights for dinner along with double-baked potatoes, tossed salad and a vegetable."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place the lamb on a greased rack in a greased roasting pan; rub with garlic, salt and pepper. Bake, uncovered, at 375° for 20 minutes., In a small bowl, combine the bread crumbs, butter, parsley and thyme. Press onto the meat. , Bake 20-30 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 441 calories, Fat 29g fat (15g saturated fat), Cholesterol 112mg cholesterol, Sodium 530mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein.
PORK TENDERLOIN MEDALLIONS
"As a busy mom, I'm always on the look out for elegant dishes that are quick to make for a special occasion," relates Diane Peterson of Hudsonville, Michigan. "This delicious breaded pork can be made in minutes."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3-4 servings.
Number Of Ingredients 15
Steps:
- Cut pork into 12 pieces; flatten to 1/4-in. thickness. In a shallow bowl, combine flour, salt and pepper. In another bowl, beat egg and water. Place bread crumbs in a third bowl. Coat pork with flour mixture, dip in egg and then coat with crumbs. , In a large skillet over medium-low heat, cook pork in butter and oil for 6-7 minutes on each side or until juices run clear. Remove and keep warm. , Add the mushrooms, wine or broth and additional broth to skillet; stir to loosen browned bits. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Stir in lemon juice and parsley; cook 2-3 minutes longer or until heated through. Pour over pork. Serve with pasta if desired.
Nutrition Facts : Calories 377 calories, Fat 18g fat (8g saturated fat), Cholesterol 139mg cholesterol, Sodium 648mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.
BREADED LAMB CUTLETS
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.
Tips:
- Choose high-quality lamb: Opt for lamb with a good amount of marbling, as this will result in tender and flavorful medallions.
- Trim the lamb properly: Remove any excess fat from the lamb medallions before breading them. This will help the breadcrumbs adhere better and prevent them from becoming greasy.
- Use a light touch when breading the lamb: Do not over-handle the lamb medallions, as this can make them tough. Gently press the breadcrumbs onto the lamb, making sure they are evenly coated.
- Use a hot skillet: When cooking the lamb medallions, make sure the skillet is hot enough to sear them properly. This will create a nice crust on the outside while keeping the inside tender and juicy.
- Do not overcrowd the skillet: Cook the lamb medallions in batches if necessary to avoid overcrowding the skillet. This will ensure that they cook evenly and do not steam.
- Use a meat thermometer: To ensure that the lamb medallions are cooked to your desired doneness, use a meat thermometer to check the internal temperature. For medium-rare, cook to an internal temperature of 135°F (57°C).
- Let the lamb medallions rest: Once the lamb medallions are cooked, let them rest for a few minutes before serving. This will allow the juices to redistribute, resulting in more tender and flavorful meat.
Conclusion:
Breaded lamb medallions are a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as an appetizer. With the right ingredients and techniques, you can easily create tender, juicy, and flavorful lamb medallions that will impress your family and friends. So next time you're looking for a special meal, give breaded lamb medallions a try!
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