Recipe By
ANDERSON HO
EXECUTIVE SOUS CHEF (CATERING MARKETING, SATS LTD

Lamb Medallion with Caponata & Zucchini Roulade, California Raisin & Caper Dressing
-
- Yield
- 20
- Difficulty Level Easy
Recipe Rating
- (0 /5)
- (0 Rating)
Ingredients
- Lamb Medallion
- 100g x 3 lamb loin eye, trimmed
-
Spice Mix - 1tsp cumin, ground
- 1tsp coriander, ground
- 2tsp pomegranate molasses
- 4 cloves garlic, minced
- 80ml extra virgin olive oil
- Pinch of salt and pepper
-
Caponata and Zucchini Roulade - 20g red onions, diced into 5mm cubes
- 10g garlic, chopped
- 80g eggplant, diced into 5mm cubes
- 60g red capsicum, diced into 5mm cubes
- 60g celery stick, diced into 5mm cubes
- 30g green olives, chopped
- 60g vine ripened tomatoes, diced into 5mm cubes
- 30ml red wine vinegar
- 20ml honey
- 80g California Raisins, soaked in warm water until plump
- 25g pine nuts, toasted 3 zucchinis (choose straight ones), sliced into 3mm thin ribbons
-
California Raisin and Caper Dressing - 120g California Raisins
- 100g capers
- 30g pomegranate molasses
- 4g salt
- 30g agar agar
- 200ml water
Instructions
- 1. Spice Mix
Combine ingredients for spice mix and rub the mix evenly over the lamb medallions. Marinate the lamb for 1 hr before cooking.
Sear the marinated lamb loin over high heat in a saute pan until brown. Roast in the preheated oven at 120°C for approximately 5-10 mins or until medium doneness. Keep aside and allow meat to rest.
- 2. Caponata and Zucchini Roulade
Sweat onions and garlic with olive oil for 2 mins, add eggplant, capsicum, celery, olives and cook for a further 3 mins. Add diced tomatoes, red wine vinegar and honey. Simmer for 3 mins and toss in the California Raisins and toasted pine nuts.
Lay the zucchini ribbons one over the other, overlapping each ribbon by about 10mm, on a large sheet of cling film until it forms a 15cmx12cm rectangle. Spread some caponata mixture over the zucchini ribbons, about 3mm thick, and place one cooked lamb loin along the middle of the sheet. Shape the filling into a compact log and fold both ends of the zucchini sheet and roll upwards firmly to enclose the filling. Twist and tie both ends to form a log. Repeat to make the remaining lamb rolls. Slice to desired thickness and serve with California Raisin and caper dressing.
- 3. California Raisin and Caper Dressing
Rehydrate the California Raisins by cooking in simmering water until raisins are soft and plump. Add the remaining ingredients and bring to boil. Add agar agar powder and mix evenly. Cool and set in refrigerator.
Blitz mixture in a commercial blender until finely pureed and pass the mixture through an extra fine sieve.
- 4. TO ASSEMBLE
Pour the mixture into a small disposable piping bag and secure the bag tightly. Serve the roulade of lamb medallion with the dressing.
- Servings : 20
- Course : Snack
- Recipe Type : Small Plates Big Flavours
Instructions
- 1. Spice Mix
Combine ingredients for spice mix and rub the mix evenly over the lamb medallions. Marinate the lamb for 1 hr before cooking.
Sear the marinated lamb loin over high heat in a saute pan until brown. Roast in the preheated oven at 120°C for approximately 5-10 mins or until medium doneness. Keep aside and allow meat to rest.
- 2. Caponata and Zucchini Roulade
Sweat onions and garlic with olive oil for 2 mins, add eggplant, capsicum, celery, olives and cook for a further 3 mins. Add diced tomatoes, red wine vinegar and honey. Simmer for 3 mins and toss in the California Raisins and toasted pine nuts.
Lay the zucchini ribbons one over the other, overlapping each ribbon by about 10mm, on a large sheet of cling film until it forms a 15cmx12cm rectangle. Spread some caponata mixture over the zucchini ribbons, about 3mm thick, and place one cooked lamb loin along the middle of the sheet. Shape the filling into a compact log and fold both ends of the zucchini sheet and roll upwards firmly to enclose the filling. Twist and tie both ends to form a log. Repeat to make the remaining lamb rolls. Slice to desired thickness and serve with California Raisin and caper dressing.
- 3. California Raisin and Caper Dressing
Rehydrate the California Raisins by cooking in simmering water until raisins are soft and plump. Add the remaining ingredients and bring to boil. Add agar agar powder and mix evenly. Cool and set in refrigerator.
Blitz mixture in a commercial blender until finely pureed and pass the mixture through an extra fine sieve.
- 4. TO ASSEMBLE
Pour the mixture into a small disposable piping bag and secure the bag tightly. Serve the roulade of lamb medallion with the dressing.
RECIPE TYPES
RECENT RECIPES
-
California Raisin Sticky Bacon Buns
By Buddy Trinidad
Recipe by Super Administrator | -
California Raisin Rum Baba
By Buddy Trinidad
Recipe by Super Administrator | -
California Raisin and Burnt Almond Cake
By Nikki Misa
Recipe by Super Administrator | -
California Raisin and Apple Roulade
By Rizalino “Potpot” Mañas
Recipe by Super Administrator | -
California Raisin and Ricotta Crepe Pockets
By Peachy Juban
Recipe by Super Administrator |
Rate this recipe
0 People Rated This Recipe
Average Rating
(0 / 5)
No comments yet.