Lamb Medallions with Damson Mint Sauce

  • 1 pack Silver Fern Farms’ Lamb Medallions or a lamb rack
  • 1/4 cup fresh mint leaves, chopped coarsely
  • 2 tbsp white wine vinegar
  • 2 tbsp Damson Plum Vinaigrette
  • 1 tbsp lemon juice
  • 2 tbsp Damson Plum Jelly
  • 1/2 tsp brown sugar
  • Sea salt and freshly ground black pepper
  • 2-3 tbsp olive oil


Damson Mint Sauce - 
Mix into a bowl your coarsely chopped mint leaves, vinegar, Damson Plum Vinaigrette, lemon juice, brown sugar and Damson Plum Jelly.  Season with salt and pepper. Set aside.

Lamb Medallions 
- Brush lamb with 2-3 tbsp olive oil.  Season with sea salt and freshly ground black pepper.  Pan-fry medallions over a medium-high heat for 3-4 minutes each side.  Remove from pan and drizzle with damson mint sauce while still warm.  Cover and leave to rest for 5 minutes.  Serve with steamed seasonal veg.

Prep Time: 10 mins
Cooking Time: 8 mins

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