Grilled Lamb Sirloin Medallions with Roasted Pepper and Black Olive Relish
Lamb sprinkled with coriander and fennel seeds is served with a slightly sharp relish.
Serves: Serves 4
- 1/4 cup freshly cracked black pepper
- 1/4 cup kosher salt
- 1 tablespoon coriander seeds, freshly cracked
- 1 tablespoon fennel seeds, freshly cracked
- 2 lamb top sirloins, 16-18oz (450-500g) each, cut into 1in (2.5cm) thick medallions
- 2 tablespoons olive oil
- 1 cup diced roasted red peppers, jarred or homemade
- 1/3 cup brine-cured black olives, such as kalamata, pitted and roughly chopped
- 1/4 cup roughly chopped fresh basil
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon minced fresh garlic
- Kosher salt and freshly cracked black pepper to taste
- Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium-hot (see Gauging the temperature), you're ready to cook.
- Combine the relish ingredients in a small bowl and mix well.
- Combine the black pepper, salt, coriander, and fennel in a small bowl and mix well. Rub the lamb with oil and coat it generously with the spice mixture, pressing gently to be sure it adheres. Put the medallions on the grill directly over the coals and cook until they are slightly less done than you like them (6-8 minutes per side for rare). To check for doneness, press the meat with your finger to test its firmness (see The "hand method"), or make a cut into one medallion and peek inside to check that it is slightly less done than you like it.
- Arrange the medallions on a platter, top each with a spoonful of relish, and pass the remaining relish on the side.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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