Wrapped Lamb Medallions with Turnips

Name: Wrapped Lamb Medallions with Turnips
Total time: 55 min
Yield: 4
Ingredients: 53 ozs lamb tenderloin (trimmed of fat and sliver skin); freshly ground Black pepper (to taste); 1 Tbsp olive oil; 2 cloves garlic cloves (peeled and minced); 1 sprig rosemary (leaves removed); 8 slices raw Bacon; 1 Tbsp olive oil; coarse salt (to taste); 3 cups white Turnip (washed and peeled); 3 cups yellow Turnip (washed and peeled); 0.5 cup water (plus extra to glaze); 2 Tbsps butter; 1 Tbsp sugar; 0.5 tsp salt; fresh parsley (rinsed and finely chopped)

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Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 55 min.

Ready in

Ingredients

for

servings

Ingredients: 53 ozs lamb tenderloin (trimmed of fat and sliver skin); freshly ground Black pepper (to taste); 1 Tbsp olive oil; 2 cloves garlic cloves (peeled and minced); 1 sprig rosemary (leaves removed); 8 slices raw Bacon; 1 Tbsp olive oil; coarse salt (to taste)

For Turnips: 3 cups white Turnip (washed and peeled); 3 cups yellow Turnip (washed and peeled); ½ cup water (plus extra to glaze); 2 Tbsps butter; 1 Tbsp sugar; ½ tsp salt; fresh parsley (rinsed and finely chopped)

How healthy are the main ingredients?

Turnip sugar olive oil garlic clove rosemary salt

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Preparation steps

Preheat oven to 400ºF / 200ºC.

Wash the tenderloin under cold running water and pat dry with paper towels.

Rub the lamb with pepper, garlic and rosemary. Lay the strips of bacon vertically on a cutting board. Place the seasoned lamb on top of the bacon slices and wrap the bacon around the tenderloin, securing it with kitchen twine or wooden picks.

Heat the oil in a large skillet on top of the stove. Sear the lamb on all sides; about 3 to 5 minutes, or until the bacon is just browned. Transfer the wrapped lamb to a roasting pan. Roast for 20 to 25 minutes. or until the meat reaches an internal temperature of 125ºF / 52º C for medium-rare. Tent the roast loosely in foil and let rest for 5 to 10 minutes. Discard the kitchen twine before cutting crosswise into thick slices. Season to taste with salt and pepper.

For Turnips:

While lamb is roasting, cut turnips into quarters. Arrange turnips a single layer in a 12-inch heavy-bottomed skillet and add 1 1/2 cups water. Add butter, sugar, and salt and boil over medium-high heat, covered, stirring occasionally, for about 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes. Sauté turnips, stirring, until golden, about 3 to 5 minutes more. Add 2 to 3 tablespoons water and stir to coat turnips with glaze. Sprinkle with chopped parsley.