Ingredients
8 NZ lamb medallions
2 tsp rice bran oil
1 tbsp SIDS SALT & PEPPER
MINT BUTTER:--
¼ cup NZ butter, softened
1 tbsp SIDS RASPBERRY MINT VINEGAR
1 shallot, minced
½ tsp black pepper, coarse ground
¼ tsp SIDS CRAZY SALT
Directions
MINT BUTTER: In bowl, blend together butter, mint, SIDS RASPBERRY MINT VINEGAR, shallot and SIDS CRAZY SALT. On plastic wrap, shape into 8 cm long log then seal ends. Refrigerate until firm, about 30 minutes. (Make-ahead: Overwrap in foil and freeze for up to 2 weeks.)
Rub lamb with oil then sprinkle with SIDS SALT & PEPPER. Place on oiled grill over medium-high heat then close lid and grill, turning once, until medium-rare, about 8 minutes. Transfer to platter. Cut butter into 8 slices and place each on medallion.
