Portuguese lamb medallions

Ingredients for Portuguese lamb medallions

Instructions for Portuguese lamb medallions

To prepare the Portuguese lamb medallions recipe, please follow these instructions:

The medallions are spiced with oregano. Garlic cloves are peeled and chopped well. The stuffed olives are halved across. The tomatoes are peeled and halved.

Leave the oil and 2 tablespoons. Butter become hot on a frying pan and raise medallions approx. 3 minutes on each side. Sprinkle them with salt and pepper and keep them warm.

On another pan, the rest of the butter is golden. Here the chopped garlic is switched for a moment. The tomatoes are placed side by side on the forehead with the cutting surface downwards and fry for 3 minutes for low heat. Olives and broth are added and it all turns for another 3 minutes.

Taste this tomato mixture with pepper and possibly some salt and apply it around the lamb medallions on a hot serving dish.

For this purpose loose rice or raw potatoes.