Pan Fried Lamb Medallions with a Roasted Yellow Squash Puree

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   For the puree: Coat the whole garlic cloves and yellow squash with olive oil and a few pinches of sea salt in a medium bowl.

3. 3

   Put the coated squash and garlic in a 9 1/2 by 11-inch baking pan.

4. 4

   Put the baking pan into the oven and bake until the skin is somewhat charred, about 15 minutes.

5. 5

   In a blender, add the roasted garlic, yellow squash, and vegetable stock.

6. 6

   Blend until it has the consistency of applesauce.

7. 7

   For the lamb: In a medium sized mixing bowl, coat each lamb medallion with the minced garlic, salt, and black pepper.

8. 8

   In a 12-inch saute pan over medium-high heat, sear the lamb medallions until a brown crust forms, 1 to 2 minutes on each side.

9. 9

   Immediately remove from the heat.

10. 10

    To serve, pour a helping of puree on a plate and serve 2 lamb medallion over it.

11. 11

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

12. 12

    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

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