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Lamb Medallions

Lamb medallions from Erken's Stor kokebok (1914): boneless chop meat shaped into round medallions, brushed with melted butter and pan-fried 3 minutes per side, then spread with butter mixed with chopped cress, salt, and pepper and gently sautéed 5–10 minutes. Served with potato balls.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 237 (falt i det fri)

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About the dish

A simple, elegant lamb dish from the meat chapter of "Stor kokebok" (1914), where the chop meat is shaped into round medallions and flavored with cress butter – an example of Erken's use of fresh herbs with fried meat.

How to make it

  1. 1

    Prepare the meat

    Cut the meat from the bones, remove membranes and skin, dry the meat well, pound it lightly, and shape it into round medallions.

  2. 2

    Fry

    Brush the medallions with melted butter and fry them in a hot pan over high heat for 6 minutes – 3 minutes on each side.

  3. 3

    Cress butter

    Melt 25 g butter and stir in pepper, salt, and the chopped cress.

  4. 4

    Finish

    Spread the cress butter over the top of the medallions and let them gently sauté in the pan for 5–10 minutes.

  5. 5

    Serve

    Arrange the medallions one after another on a warm, flat platter, up against a mound of potato balls boiled à la maître d'hôtel.

Changes from the original

Amounts brought into modern units and "potetesboller" rendered as potato balls. The salt amount (3 tsp) is kept as in the original but is marked as to season to taste. The method is divided into numbered steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 237) → 1949 (korrekturlest, s. 267)~92% av teksten endretfjernetlagt til
8 lammekoteletter lammekoteletter, 1 spiseske spiseskje smeltet smør smør, 3 teskeer salt teskjeer salt, 1 teske pepper teskje pepper, 25 gr. smør smør, 2 spiseskeer spiseskjeer karse. Kjøttet skjæres fra benene, befries for skind, vaskes over med kjøtklædet, tørres godt, bankes og dannes i runde stykker. Stykkerne pensles over med det smeltede smør og stekes i varm pande over rask varme i 6 minutter, 3 minutter paa hver side. 25 gr. smør smeltes, irøres pepper og salt samt den hakkede karse; denne blanding strykes over kjøtstykkerne paa oversiden; smaasurrer i panden 5—10 minutter. Serveres paa varmt, flatt fat, den ene efter den anden, mot en høide av potetesboller, kokt à la maître d'hôtel.

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Frequently asked questions

Which cut of meat do I use for lamb medallions?
8 lamb chops. The meat is cut from the bones, freed of skin, dried well, pounded, and shaped into round pieces (medallions).
How long should the medallions be fried?
First 6 minutes in a hot pan over high heat – 3 minutes on each side. Then they continue to gently sauté in the pan for 5–10 minutes after the butter mixture is spread on top.
What is the butter mixture made of?
25 g melted butter is stirred together with pepper, salt, and 2 tablespoons chopped cress. The chops are first brushed with 1 tablespoon melted butter before frying.
How is the dish served in the original recipe?
On a warm, flat platter, the medallions laid one after another against a mound of potato balls boiled à la maître d'hôtel. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 237.

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