Lamb Medallion with Garlic Sauce and Zucchini

🧂 Ingredients

• 2 pcs lamb loins
• 2 pcs Thyme

  fresh or dry sprigs
• 2 pcs Garlic cloves
• ¼ pc lemon skin

  (confit)
• 8 pcs pitted green olives
• 2 tbsp extra virgin olive oil
• 2 pcs zucchini
• 2 tbsp corn starch
• 4 tbsp extra virgin olive oil
• 1 tbsp toasted pine nuts
• fresh coriander

Instructions

• 1 Heat up a good amount of olive oil over a medium heat, add the 2 garlic cloves
  and the thyme.
• 2 Season the lamb with salt and pepper and pan fry for 3-4 minutes on each side.
• 3 Meanwhile, cut the confit lemon skin into small lozenges or cubes and add to the
  pan with the pitted green olives.
  
  Rest the meat for 2 minutes on a wire rack covered with a thin foil.
• 4 Cut the zucchini into 8-10 mm slices.
• 5 Dégorge the zucchini, sprinkle with sea salt and let them ‘sweat’ for 30
  minutes.
  
  Pat the zucchini slices dry with a kitchen towel.
• 6 Coat the zucchini slices with a thin layer of corn starch.
• 7 Heat olive oil in a large sauté pan and add the zucchini slices.
  
  Shallow fry them in small batches for 2-3 minutes on each side until golden
  brown.
  
  Drain on kitchen paper, season with salt and pepper and keep them hot.
• 8 Arrange all cooked ingredients on a plate. Spoon the green olives and lemon
  confit around the plate, sprinkle toasted pine nut seeds and finish with fresh
  coriander and the garlic cream sauce.

Nutrition Info