Medallions of Lamb with Red Camargue Rice and Pear Salsa

For a splendid meal try Andrew Nutter's creative lamb recipe, a tasty combination of flavours and textures
By Andrew Nutter
Medallions of Lamb with Red Camargue Rice and Pear Salsa
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 30 minutes
  • Effort: medium

Ingredients

Main

  • 2 tbsp olive oil
  • 1 sprig thyme, chopped
  • 1 sprig rosemary, chopped
  • 1 tsp caster sugar, optional
  • 4 lamb fillets, from the loin, each weighing 250g
  • 1 tsp salt and black pepper, or to taste
  • 2 heads chicory, one green and one pink, if possible

For the red camargue rice and pear salsa

  • 200 g red camargue rice
  • 300 ml chicken stock
  • 2 tbsp olive oil
  • 2 red onions
  • 1 clove garlic, chopped
  • 2 Comice pears, peeled and chopped
  • 0.5 lemons, juice
  • 1 cucumber, peeled, deseeded and diced
  • 2 tsp soy sauce
  • 1 tsp salt and black pepper, or to taste

For the dressing

  • 2 tsp caster sugar
  • 2 tsp Dijon mustard
  • 1 tbsp sherry vinegar
  • 0.5 limes
  • 3 tbsp olive oil
  • 1 tbsp snipped chives

Method

1. First prepare the rice salsa. Place the red camargue rice and chicken stock in a saucepan and simmer for 35-40 minutes until cooked through. Set aside to cool.

2. Meanwhile, preheat the oven to 180C/gas 4.

3. Remove the centres from the red onions, and cut them in half. Drizzle with 1 tablespoon of olive oil, the thyme and rosemary and sprinkle with caster sugar, if desired.

4. Place in a roasting tray and roast for 30 minutes.

5. Chop the remaining onion into fine dice. Heat the vegetable oil in a small frying pan, add the onion and garlic and fry gently until softened.

6. Mix the fried onion mixture into the cooked rice.

7. Add the pear, lemon juice, cucumber and soy sauce, Season with salt and freshly ground pepper.

8. Meanwhile, make the dressing. Mix together the sugar and mustard. Whisk in the vinegar, lime juice, olive oil and chives. 


9. Heat the remaining olive oil in a frying pan.Season the lamb with salt and freshly ground pepper and sear in the pan.

10. Reduce the heat and cook the lamb until done to your liking. Set aside to rest, then slice.

12. To serve, place the rice salsa in a serving dish. Scatter with chicory leaves, then top with the roast onion and sliced lamb. Drizzle with the dressing and serve.

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