Medallions of Lamb with Lime Recipe

How to make it

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• Strip all fat from the meat. Starting at the thick end, tie each piece of meat into a cylinder in 6 places with fine cotton string. Trim the ends to neaten the rolls.
• In a large frying pan, heat 30ml/2bls of oil and 25g/1oz butter. Add the lamb rolls; fry for 4-6 minutes until well browned all over. Remove the rolls from the pan and allow to cool.
• Wash and trim the spinach, removing any tough stalks, drain thoroughly and reserve. Peel the limes and cut into segments.
• Cut each roll in half and then cut each half into 3 equal slices, making 12 medallions.
• Heat 2 tbsp of oil and 25g/1oz butter in each pan. Add the medallions and fry for 3 minutes on each side.
• . When the medallions are cooked on one side, heat l tbsp each of oil and water in a large, shallow, flameproof casserole. Add the spinach and cook for 1-2 minutes or until the leaves are just wilted. Season to taste with salt and freshly ground black pepper and remove from the heat.
• Spread the spinach over the base of a large, heated serving plate. Using a slotted spoon, remove the cooked medallions from the pan and arrange them on the spinach leaves. Arrange one segment of lime on the side of each round of meat. Keep warm.
• Add the remaining butter to one of the frying pans and stir, over a medium heat, to scrape up the meat juices from the base of the pan. Stir in the lime juice and parsley, then spoon the sauce over the meat. Serve immediately.