- 4 Silver Fern Farms 100% Grass-fed New Zealand Lamb Medallions (10 oz)
- 2 tablespoons Spiceology Blackberry Balsamic Blend
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 ½ lb mini potatoes
- 4 small shallots
- 8 garlic cloves
- 2 tablespoons fresh rosemary, chopped fine
- 1 tablespoon ground pepper
- 1 tablespoon coarse salt, more to taste
- 2 tablespoons chives, diced (optional)
Goat Cheese Sauce
- 4 oz soft goat cheese
- 1 cup heavy cream, or whole milk
- 1 garlic clove, minced fine
- ½ teaspoon salt, more to taste
- Season the 100% Grass-fed New Zealand Lamb Medallions with the Blackberry Balsamic rub and let them rest at room temperature on a wire rack.
- Preheat the oven to 450°F. Rinse the potatoes and dry them very well. Cut them in half, or thirds, keeping them roughly the same size. Slice the shallots into smaller wedges, roughly the same size as the potatoes.
- Place the butter and oil in a skillet or roasting pan, in the oven to heat. Remove after a few minutes once the butter starts to foam.
- Add in the potatoes, shallots, garlic, rosemary, pepper, and salt. Stir to coat evenly. Place the skillet back in the oven and roast for 35-40 minutes, stirring halfway through.
- 15 minutes before the potatoes are done, heat up a skillet or pan on the stove to medium-high for searing. Add a little oil if needed, and then sear the 100% Grass-fed New Zealand Lamb Medallions. Cook for 2-3 minutes on the first side until a crust is formed. Flip the medallions, add some butter into the pan and baste them until you’ve reached your target temperature. I recommend taking them off after about 2-3 minutes when they’ve hit 125°F.
- Make the goat cheese sauce. Add the ingredients to the pan on low heat and stir to combine. It will thicken after about 5 minutes. Add more milk/cream if it’s too thick. You don’t need to make this ahead of time, it will thicken back up if it cools off.
- Slice the lamb and serve with the skillet vegetables. Garnish with the goat cheese sauce and chives.