Lamb Loin Medallions with Pan Sauce
Lamb Loin Medallions with Pan Sauce is a classic European dish featuring tender, circular cuts of lamb loin, quickly seared and finished with a rich, flavorful sauce made from the pan drippings, wine, and broth. The primary ingredients include lamb loin, olive oil, garlic, fresh herbs like rosemary and thyme, and a sauce base of red wine and stock. This preparation is a staple in French and Mediterranean cuisine, often served as an elegant main course.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with virtually no carbohydrates, making it suitable for low-carb diets. It is an excellent source of iron, zinc, and B vitamins, particularly B12. A typical serving of two medallions with sauce contains approximately 400-500 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 2 g |
| Fat | 33 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 480 mg |
| Iron | 3.5 mg |
| Zinc | 5.8 mg |
| Vitamin B12 | 2.4 mcg |
| Niacin (B3) | 8.5 mg |
| Phosphorus | 250 mg |
| Potassium | 380 mg |
| Selenium | 30 mcg |
| Vitamin B6 | 0.4 mg |
Per 2 medallions (about 150g) with 2 tablespoons (30g) pan sauce · estimated, varies by recipe
💡 What's interesting
Culturally, the technique of making a pan sauce is a cornerstone of French cooking, known as 'sauce au jus', which transforms simple cooking juices into a luxurious accompaniment. Nutritionally, lamb is one of the richest dietary sources of conjugated linoleic acid (CLA), a fatty acid studied for its potential health benefits.
