Tesco Lean Lamb Medallions 375G
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Guideline Daily Amount Summary
100g raw as sold contains
Lamb Lean Medallions
Season lamb with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Pan
fry the medallions for 3-4 minutes each side (medium) or 4-5 minutes each side
(well done). Transfer to a warm plate, cover and leave to rest for 3-5 minutes
Remove from all packaging, cover and rest at room temperature 10 minutes prior
to cooking. This allows the colour to return and an even temperature throughout
for optimal cooking.
Turn lamb only once whilst cooking to avoid over-handling and juice loss.
All appliances vary these are guidelines only.Tesco recommend that all meat products are cooked thoroughly.Not suitable for microwave cooking.Not suitable for cooking from frozen.
Defrost thoroughly for a minimum of 12 hours in the refrigerator.Follow the preparation guidelines above.
Lamb medallions with a cranberry chilli sauce
1 pack lamb medallions
1 Tablespoon of Olive Oil
salt & pepper (to season)
2 green chilli’s, halved with seeds removed
200g cranberry sauce
120g white sugar
1 tsp white wine vinegar
5 small red chilli’s, seeds removed and cut into small dice
For the Sauce:
In a medium saucepan combine the green chilli’s, red chilli’s, water, cranberry
sauce and vinegar. Bring to a boil; reduce heat.
Cover and simmer for 10 minutes.
Strain mixture through a sieve, pressing with the back of a spoon to remove all
In a heavy based saucepan combine the strained liquid and the sugar. Bring to a
full rolling boil over high heat, stirring constantly. Return to a full rolling
boil, boil for 1 minute, stirring constantly. Remove from heat. Quickly skim
off foam with a metal spoon.
NB: You could substitute the green chilli’s with 10g of fresh mint leaves.
Serve the cranberry chilli sauce with the cooked medallions.
Tesco Stores Ltd.,
Cheshunt EN8 9SL,
UK 5416 EC
|Typical Values||100g raw as sold contains||100g raw as sold contains|
|Energy||492kJ (117kcal)||492kJ (117kcal)|
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