Lamb medallions with green beans Provencale


    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.

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    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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