The medallions of lamb stuffed with liver, bacon and dried apricots with a wine sauce is a delicious recipe with medium difficulty level, ideal to make during a weekend with some time left for some guests at your table.
Lamb is a very intense flavor meat, so make sure your guests like it before preparing. If so, they surely will enjoy it because, despite being relatively simple to prepare if you follow the steps, it is laborious and today, in the rush, we usually do not take the time needed. So if you surprise them with this recipe, count with their eternal gratitude.
As for the filling, you can use your imagination (or the Internet), and change it with many different choices: we suggest always intense flavors with a sweet spot, so they do not get hidden by the taste of lamb, offering a different note. One alternative, for example, is using mushrooms and mango, or any other combination of earth and fruit you can think of.
- 25 g lamb liver
- 400 g lamb loin
- 50 g lamb meat
- 50 g Iberian bacon
- 2 leeks
- 3 dried apricots
- 1 handful of previously toasted corn
- 15 g breadcrumbs
- 1 egg yolk
- Olive oil
- 1 tablespoon sherry
- Caul fat
- 200 g roasted lamb bones
- 25 g lamb liver
- 1 clove of garlic
- 1 poached onion
- 1 sprig rosemary
- 1 teaspoon potato starch
- 1/2 glass red wine
- 1/2 glass white wine
Preparing stuffed medallions of lamb
- Step 1: Start with making the sauce cooking the lamb bones with poached onion, garlic, liver, pepper and salt in a pan with red and white wine until reduced.
- Step 2: When the preparation is reduced, put some water and reduce again the sauce, which you will proceed to drain and mix with potato starch to cook a couple more minutes. When you finish it, put aside.
- Step 3: Cut the leeks and roast them in a pan with a drizzle of olive oil.
- Step 4: Chop the lamb meat, liver and bacon. You can place them in the grinder with the egg yolk, dried apricots and breadcrumbs.
- Step 5: Remove from the grinder and put salt and pepper. If necessary grind the result again.
- Step 6: Place the mince in a bowl and put aside.
- Step 7: Cut the loin into medallions, flatten them using a knife, cut the caul fat into squares and place a lamb medallion in the center of each one.
- Step 8: Proceed to cover the medallions with the mince and wrap them with the caul fat. Then fry each one in a frying pan with hot oil.
- Step 9: Serve the medallions accompanied by leeks, then dip them in sauce and sprinkle with some salt.
This recipe is worth seeing the smiles of pleasure of your guests and family when tasting every bite.
For pairing, we recommend an intense wine, red, of long aging: it will enhance the flavor of the dish and it will not be overshadowed by its taste. Today we recommend:
Faustino I Gran Reserva 2001
Sella & Mosca Tanca Farra’ 2008