Lamb Medallions with Glazed Carrots
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
530
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 530 kcal | (25 %) | ||
| Protein | 21.8 g | (22 %) | ||
| Fat | 43.2 g | (37 %) | ||
| Carbohydrates | 13 g | (9 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Lamb Medallion
- salt
- freshly ground pepper
- 1 Tbsp vegetable oil
- 1 bunch carrots
- 2 Tbsps butter
- 1 organic lemon
- 2 sticks Leeks
- 1 Tbsp sugar
- 2 tsps honey
- cayenne pepper
- 1 bunch flat leaf parsley
Preparation steps
1.
Season meat with salt and pepper. Heat oil in a pan and brown meat on both sides. Arrange in a roasting pan and cook in preheated oven at 200°C (approximately 400°F) (gas mark 3-4, fan: 180°C) for about 15-20 minutes. Peel and chop carrots. Heat 2 tablespoons of butter in a nonstick pan and saute carrots for about 8-10 minutes, stirring. Rinse lemon and cut into wedges. Rinse leeks and cut into rings. Add leeks to carrots and saute briefly. Arrange lamb with carrots on plates and serve garnished with lemon wedges and parsley.
