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From http://flavours.travelsouthusa.com/southern_recipes/?recipe=17 Accompaniment: Sauté together: Artichoke Hearts, Tomatoes, Roasted Red Peppers, French Beans, Sun Dried Tomatoes and Roasted Garlic.
- Lightly pound lamb medallions until they are ¼ inch thick.
- Marinate medallions in the marinade mixture for 4 hours in the refrigerator.
- Remove lamb from the marinade and lightly pound proscuitto ham on top.
- In a hot non-stick skillet, add the lamb medallions and cook for 1-½ minutes on each side until cooked to your desired temperature.