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Tesco Lean Lamb Medallions 375G
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Lamb Lean Medallions
|Typical Values||100g raw as sold contains||-|
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 227g water 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 the liquid. 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. To cook the lamb: 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 before serving. Serve the Cranberry Chilli Sauce with the cooked Medallions.
All appliances vary these are guidelines only.If cooked rare there is a small risk that harmful bacteria may be present.Tesco recommend that all meat products are cooked thoroughly.Not suitable for microwave cooking.Not suitable for cooking from frozen.
Freeze on day of purchase. Use within one month.
Defrost thoroughly for a minimum of 12 hours in the refrigerator.IMPORTANT: If food has thawed, do not refreeze.
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