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.

Lamb Medallions

Name: Lamb Medallions
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 8 pcs lamb chops (the meat is cut from the bone); 1 tbsp melted butter (for brushing); 3 tsp salt (to taste); 1 tsp pepper; 25 g butter (for the cress butter); 2 tbsp cress (chopped)

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

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 267) → Modernised~95% of the text changedremovedadded

8 ~~lammekoteletter,~~ stk lammekoteletter (kjøttet skjæres fra benet). 1 ~~spiseskje~~ ss smeltet ~~smør,~~ smør (til pensling). 3 ~~teskjeer salt,~~ ts salt (etter smak). 1 ~~teskje pepper,~~ ts pepper. 25 ~~gr. smør,~~ g smør (til karsesmøret). 2 ~~spiseskjeer karse.~~ ss karse (hakket). Skjær kjøttet fra benene, fjern hinner og skinn, tørk kjøttet godt, bank det lett og form det til runde medaljonger.. Pensle medaljongene med smeltet smør og stek dem i varm panne over rask varme i 6 minutter – 3 minutter på hver side.. Smelt 25 g smør og rør inn pepper, salt og den hakkede karsen.. Stryk karsesmøret over oversiden av medaljongene og la dem småsurre i pannen 5–10 minutter.. Legg medaljongene etter hverandre på et varmt, flatt fat, opp mot en haug av potetballer kokt à la maître d'hôtel.

Note on Modernised

Mengder er ført til moderne enheter og «potetesboller» er kalt potetballer. Saltmengden (3 ts) er beholdt som i originalen, men er angitt til å krydre etter smak. Fremgangsmåten er delt i nummererte trinn.

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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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