YOUR SOLIN GENERATED RECIPE
Seared Lamb Medallions with Garlic Green Beans and Quinoa
Pan-seared lamb loin medallions served with crisp garlic-sautéed green beans and fluffy quinoa, finished with a squeeze of fresh lemon.
INGREDIENTS
6 oz Lamb Loin Medallions
1/4 cup cooked Quinoa
1 cup fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Pat the lamb medallions dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.
Heat half of the olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the lamb in the skillet and sear for 3-4 minutes per side for medium-rare, or until your desired level of doneness is reached.
Remove the lamb from the pan and set it aside on a plate to rest for at least 5 minutes.
In the same skillet, add the remaining olive oil, minced garlic, and green beans, tossing to coat in the pan juices.
Sauté the green beans for 4-5 minutes until they are bright green and tender-crisp.
Fluff the pre-cooked quinoa and warm it slightly if needed.
Plate the quinoa and green beans alongside the rested lamb medallions, drizzling any remaining pan juices over the meat.