Chilled Lamb Medallions
Sheep often grazed in the rugged hills of the Mediterranean region where wild rosemary is abundant. The sheep often ate so much rosemary that their flesh became perfumed with its scent from within.
Serves: 4Hands-on: 10 minutesTotal: 1 hour 30 minutesDifficulty: Easy
- ½ lb. boneless loin of lamb, trimmed
- 1 tsp. salt, divided
- ½ tsp. ground black pepper, divided
- 1 cup canned cannellini beans, drained and rinsed
- ½ cup extra-virgin olive oil, divided
- 1½ tsp. lemon juice
- 1 garlic clove, peeled and minced
- 1 sprig fresh rosemary
- ¼ cup chopped red bell pepper
- 1 Tbsp. chopped scallions
- Season the lamb with ½ teaspoon salt and ¼ teaspoon black pepper and sear on all sides in a dry skillet over high heat. Reduce heat to medium and cook slowly, turning occasionally, until the meat reaches an internal temperature of 135°F. Remove from the pan and cool in the refrigerator for 1 hour.
- With an immersion blender or in a food processor, make the hummus by puréeing the beans with ¼ cup olive oil, the lemon juice, garlic, and remaining salt and pepper. Purée until smooth. Stir in bell pepper and scallions.
- Pull off the leaves from the rosemary sprig. Combine with the remaining olive oil in a microwave-safe container. Microwave on low for 1 minute. Strain the oil, discard rosemary leaves, and let oil cool to room temperature.
- Cut the lamb into medallions and arrange on a plate. Drizzle with rosemary oil and serve with hummus.