- Lamb medallion au naturel - Article: Lamb medallion au naturel 52g, frozen goods, calibrated medallions Contents: 21 x 52 g pieces, vacuum-packed Item: 1.092 kg Preparation: Slowly defrost the meat. Before frying dab off the excess juice and season just with white pepper. Sauté the meat in a preheated frying pan or grill until crispy. Cook each side for approximately 1 minute, then continue to fry the meat very slowly for approximately 3-5 minutes at a high temperature. Right at the end season with salt or herbs according to taste.
	Where to use: The meat is very suitable for the à la carte business, for banquets and lunch buffets or as a main component of a set meal. In the barbecue season it is a welcome change to other types of meat. Recipe idea: Season the lamb medallions with salt and pepper. Heat olive oil in a pan and fry the steaks on each side for approximately 3 mins., then wrap in aluminium foil to keep warm. Peel garlic, quarter and fry in lamb fat, take out again. Cast on the cream, reduce to around half the amount. In the meantime peel an orange and fillet it, rub off around 2 teaspoons of peel from the other orange and squeeze. Put the juice and the rubbed off peel with the cream in the pan, season with salt, pepper and a little sugar. Now just steam the orange filets briefly, cut the leaves from a stick of mint into fine strips, fold into the cream, unwrap the lamb medallions from the foil, arrange on a plate and pour on the orange and mint sauce. Decorate with the rest of the mint. We think this tastes best with stewed potatoes and a green field salad.