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Lamb medallions with hot carrot slaw

Name: Lamb medallions with hot carrot slaw
Yield: 6
Ingredients: 1 packet Silver Fern Farms Lamb Medallions (Main); ½ tsp Fine salt; 1 tsp Ground coriander; 1 tsp Ground cumin; 2 tsp Lemon zest, finely grated; 1 Tbsp Olive oil; 3 Tbsp Olive oil; ¼ cup Spring onions, finely sliced; ½ tsp Garlic, finely grated; 2 Carrots, cut into fine machsticks on a mandolin (Main); ½ tsp Ground cumin; ½ tsp Smoked paprika; 2 tsp Lemon zest, cut into thin strips; 2 Tbsp Lemon juice; ¼ cup Fresh mixed herbs, Italian parsley and mint leaves

for 6 people

Tam West

Geoff Scott

Chef and culinary lecturer

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Try matching with a good bottle of Central Otago pinot noir.

1 packet	Silver Fern Farms Lamb Medallions (Main)
½ tsp	Fine salt
1 tsp	Ground coriander
1 tsp	Ground cumin
2 tsp	Lemon zest, finely grated
1 Tbsp	Olive oil

3 Tbsp	Olive oil
¼ cup	Spring onions, finely sliced
½ tsp	Garlic, finely grated
2	Carrots, cut into fine machsticks on a mandolin (Main)
½ tsp	Ground cumin
½ tsp	Smoked paprika
2 tsp	Lemon zest, cut into thin strips
2 Tbsp	Lemon juice
¼ cup	Fresh mixed herbs, Italian parsley and mint leaves

Heat barbecue or grill to high.
Season lamb medallions with salt, spices and rub in lemon zest. Drizzle with oil.
Grill until cooked to your liking — for 5-6 minutes for medium rare. Rest for 5 minutes.
For the hot carrot slaw, heat the oil in a fry pan on a medium heat. Add the spring onion and garlic, gently fry for 2 minutes. Add carrot and cook for a further 3-4 minutes, stirring occasionally until just wilted.
Take off the heat, gently stir through remaining ingredients, season with salt to taste. Serve with warm pita pockets, flatbreads or sliders, with hummus and minted yoghurt on the side.