Lamb medallions with green beans Provencale

Lamb medallions with green beans Provencale


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About this recipe: Easy and quick to prepare, this dish can be served for a meal with friends or family. You can prepare the bean and vegetable mix in advance, they reheat very well.


Serves: 4 

  • 4 boneless lamb leg steaks
  • 1 tablespoon olive oil
  • 100g shallots or pearl onions
  • 100ml water
  • 1/2 tablespoon chicken stock granules
  • 600g frozen green beans
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 40g sun-dried tomatoes, cut into strips
  • salt and ground black pepper to taste
  • For the marinade
  • 2 tablespoons olive oil
  • 1 teaspoon garlic purée
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 4 pinches sea salt
  • ground black pepper to taste

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    Prepare marinade:

  1. In a small bowl mix oil with garlic purée, lemon juice, oregano, thyme, sea salt and pepper. Pour into a flat nonporous glass dish and add lamb medallions; toss to coat well with marinade, cover dish with cling film or aluminium foil and refrigerate to marinate for 30 minutes, up to 4 hours.
  2. Prepare vegetables:

  3. Heat oil in a large frying pan and fry shallots or onions for a few minutes, until soft. Add water and chicken stock and stir to dissolve, then add green beans, garlic, oregano, thyme and sun-dried tomatoes. Mix well, cover and cook over medium heat for 6 to 8 minutes. Season to taste with salt and pepper.
  4. Prepare lamb:

  5. Heat a large frying pan over high heat and sear the marinated lamb medallions by cooking for 2 minutes per side (for medium rare).
  6. Sprinkle each lamb medallion with salt and arrange meat with beans on plates (heated if possible). Serve immediately.

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