Moroccan lamb medallions with mint pea mash
Summary
Looking to bring a touch of Moroccan flair to your table tonight? Let’s dive into the magic of Moroccan lamb medallions with mint pea mash. This dish, rich in flavors yet light on the stomach, could be the showstopper you’ve been hunting for. In just a handful of steps, you’ll be transported to the buzzing streets of Marrakech!
Ingredients:
- Lamb Medallions: 4 pieces (approx. 5 oz each) [140g each]
- Fresh Peas: 1 cup [240 ml]
- Mint Leaves: 10, finely chopped
- Butter: 2 tablespoons [30g]
- Olive Oil: 2 tablespoons [30 ml]
- Garlic Cloves: 2, minced
- Salt: to taste
- Black Pepper: to taste
- Cumin: 1/2 teaspoon [2.5 ml]
- Chili Flakes: 1/4 teaspoon (optional) [1.25 ml]
- Lemon: 1, zested and juiced
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves 2
Nutritional Facts (per serving):
- Calories: 500
- Protein: 35g
- Fat: 30g
- Carbohydrates: 20g
- Fiber: 5g
- Sugar: 5g
Instructions:
- Prepare the Lamb: Season the lamb medallions with salt, black pepper, and cumin. Make sure it’s well-coated and let it marinate for about 10 minutes.
- Cook the Lamb: In a skillet, heat olive oil over medium-high heat. Add the lamb medallions and sear for about 3-4 minutes on each side until they’re golden brown and cooked to your preference. Once done, set aside.
- Mint Pea Mash: While the lamb rests, in a pot of boiling water, blanch the peas until they’re soft. Drain the water and transfer the peas to a mixing bowl. Add butter, minced garlic, half of the lemon zest, and lemon juice. Mash until you get a coarse texture. Mix in the chopped mint leaves, salt, and pepper. Taste and adjust seasoning as needed.
- Serve: On a plate, place a generous portion of the mint pea mash, then top with two lamb medallions. Sprinkle the remaining lemon zest and chili flakes (if you’re using them) over the top.
Tips:
- Minty Fresh: Always choose fresh mint leaves. They give a brighter, fresher flavor than the dried ones.
- Lamb Quality: Invest in good quality lamb. The flavor difference is remarkable and worth every penny.
- Resting the Meat: After cooking the lamb medallions, always allow them to rest for a few minutes. It lets the juices redistribute, resulting in a juicier cut.
- Variations: You can add a touch of ground coriander or paprika to the lamb for an extra kick.
Serving Suggestions:
- Consider pairing the Moroccan lamb medallions with mint pea mash with a fresh garden salad drizzled with a lemon vinaigrette.
- A warm, fluffy couscous or quinoa on the side would complement the flavors wonderfully.
- For a refreshing drink, a cold mint tea would be a great choice to complete the Moroccan experience.
There you have it! Your key to unlock the treasured taste of Moroccan lamb medallions with mint pea mash. As they say at AH7, it’s not just about eating but celebrating every flavor. Dive in, take a bite, and let your senses embark on a Moroccan escapade! Enjoy your meal!
Moroccan lamb medallions with mint pea mash
Looking to bring a touch of Moroccan flair to your table tonight? Let’s dive into the magic of Moroccan lamb medallions with mint pea mash. This dish, rich in flavors yet light on the stomach, could be the showstopper you’ve been hunting for. In just a handful of steps, you’ll be transported to the buzzing streets of Marrakech!
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Nutritions
Nutrition Facts
Moroccan lamb medallions with mint pea mash
Amount per Serving
Calories
500
% Daily Value*
Fat
30
g
46
%
Carbohydrates
20
g
7
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
35
g
70
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- – **Lamb Medallions:** 4 pieces approx. 5 oz each [140g each]
- – **Fresh Peas:** 1 cup [240 ml]
- – **Mint Leaves:** 10 finely chopped
- – **Butter:** 2 tablespoons [30g]
- – **Olive Oil:** 2 tablespoons [30 ml]
- – **Garlic Cloves:** 2 minced
- – **Salt:** to taste
- – **Black Pepper:** to taste
- – **Cumin:** 1/2 teaspoon [2.5 ml]
- – **Chili Flakes:** 1/4 teaspoon optional [1.25 ml]
- – **Lemon:** 1 zested and juiced
Instructions
- **Prepare the Lamb:** Season the lamb medallions with salt, black pepper, and cumin. Make sure it’s well-coated and let it marinate for about 10 minutes.
- **Cook the Lamb:** In a skillet, heat olive oil over medium-high heat. Add the lamb medallions and sear for about 3-4 minutes on each side until they’re golden brown and cooked to your preference. Once done, set aside.
- **Mint Pea Mash:** While the lamb rests, in a pot of boiling water, blanch the peas until they’re soft. Drain the water and transfer the peas to a mixing bowl. Add butter, minced garlic, half of the lemon zest, and lemon juice. Mash until you get a coarse texture. Mix in the chopped mint leaves, salt, and pepper. Taste and adjust seasoning as needed.
- **Serve:** On a plate, place a generous portion of the mint pea mash, then top with two lamb medallions. Sprinkle the remaining lemon zest and chili flakes (if you’re using them) over the top.
Notes
1. **Minty Fresh:** Always choose fresh mint leaves. They give a brighter, fresher flavor than the dried ones.
2. **Lamb Quality:** Invest in good quality lamb. The flavor difference is remarkable and worth every penny.
3. **Resting the Meat:** After cooking the lamb medallions, always allow them to rest for a few minutes. It lets the juices redistribute, resulting in a juicier cut.
4. **Variations:** You can add a touch of ground coriander or paprika to the lamb for an extra kick.
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