Pan Fried Medallions of Lamb with Salsa Verde

A lively spring dish to snap you out of winter!


  • 2 fillets of lamb (removed from the rack and trimmed)
  • olive oil
  • salt and pepper
  • for the salsa verde:
  • 25 g fresh white bread crumbs
  • 1 tsp lemon juice or tarragon vinegar
  • 1 clove garlic (very finely chopped)
  • 40 g flat leaf parsley (very finely chopped)
  • 2 tblsp capers
  • 1 hard boiled egg (finely chopped)
  • 3 salted anchovy fillets (finely chopped)
  • 2 tsp dijon mustard
  • 150 ml extra virgin olive oil
  • salt and pepper


  1. Start by making the salsa verde. Pour the vinegar over the bread crumbs and set aside for the moment.
  2. Mix together the garlic, parsley, capers, egg and anchovies and add the bread crumbs, mixing well.
  3. Stir in the olive oil and beat in the mustard a little at a time, adding salt and pepper to taste.
  4. Cut the lamb into thick pieces, two per person. Drizzle with olive oil and season well with salt and pepper.
  5. Heat some olive oil in a pan and cook each side over a medium heat for 2-3 minutes depending on how you would like it cooked.
  6. Allow the medallions to rest for 4 minutes before serving with the salsa verde and sauté potatoes.


Liz's tip: Substitute any other soft herb for parsley as preferred; such as mint, basil or fennel.


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