Lamb Medallions, Mashed Potato, Mint Relish Dish

Description: Celebrate the Victory of the Supper of the Lamb, with this savory lamb medallion dish

Servings: 4-6

Prep Time: 15 mins

Cook Time: 30 mins


Lamb Medallions


1 ¼ pounds boneless lamb shoulder, cut into 1-inch pieces

1 tablespoon Dijon mustard

1 tablespoon white wine vinegar

1 tablespoon olive oil 

⅛ teaspoon salt

⅛ teaspoon black pepper

⅛ teaspoon chopped fresh rosemary

1 cloves garlic, chopped 

½ cup red wine

1 tablespoon butter                                                       


  1. Make a garlic and rosemary paste by mincing all together
  2. Coat the lamb on both sides 
  3. Heat Pan with olive oil
  4. Cook lamb for 6-8 minutes on each side
  5. Remove lamb and allow it to rest
  6. In the same pan, add red wine and allow it to simmer until thick, 4-5 minutes
  7. Turn off heat and add butter and gently whisk together for the pan sauce


Mint Chutney


1 ½ teaspoon cherry tomatoes, halved & destemmed

1 minced scallion

¼ or 10 ounce jar maraschino cherries, drained and juice reserved

1 ½ tablespoon melted butter or margarine

¼ cup Mint finely chopped

1 clove garlic 

1 tablespoon mustard (dijon) 

1 pinch  salt and pepper                                                     


  1. Prep all the ingredients
  2. Add all ingredients to pan that was used for cooking lamb or other meat
  3. Warm and cook until ingredients are integrated 


Mashed Potatoes


4 Potatoes medium sized, pealed and cubed

2-3 tablespoons Butter

1-2 teaspoon salt & pepper

1 cup starchy potato water

¼ cup Milk or Broth (Optional) warmed                                                    


  1. Put pealed and cut potatoes into a large stock pot
  2. Put enough water to cover the potatoes by 1-2 inches
  3. Add salt and pepper to the water and begin to boil for 8-10 minutes
  4. Test the potatoes by picking up a piece with a fork. If the potato slides off the fork, it is cooked.
  5. When cooked, reserve 1-2 cups of the starchy potato water
  6. Drain the water from the pot
  7. Add butter and allow to melt
  8. Mash the potato with a masher 
  9. For the desired consistency, add either warm starchy water, or warmed milk or broth one ladle at a time, mixing and mashing the potatoes.