Ingredients
- 1 tbsp (15 mL) each chopped fresh thyme, rosemary and oregano (or 1 tsp/5 mL each dried)
- 1 tbsp (15 mL) extra-virgin olive oil
- 1 tsp (5 mL) fennel seeds, crushed
- 1 clove garlic, minced
- 1/2 tsp (2 mL) pepper
- 1/4 tsp (1 mL) salt
- 1 lb (500 g) lamb or beef medallions
Steps
- In small bowl, mix together thyme, rosemary, oregano, oil, fennel seeds, garlic, pepper and salt; rub all over lamb.
- Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 8 minutes, or until desired doneness.
- Tip: You can find New Zealand lamb medallions in packages of 4 in the supermarket's freezer section.
