Pan-Seared Lamb Medallions with Garlic and Thyme Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb medallions pan-seared to perfection and finished with a rich garlic and thyme butter sauce for an elegant yet simple dinner. This french-inspired lamb ready in about 22 minutes pairs salt, black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (12 ratings) Prep: 10 min Cook: 12 min Serves 3 French cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 6 lamb loin medallions (about 1.5 lbs) evenly with 1 1/2 tsp salt and 1 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add lamb medallions and sear for 3-4 minutes per side for medium-rare, or longer for desired doneness.
  3. Step 3: Reduce heat to medium-low and add 4 tbsp unsalted butter, 3 smashed garlic cloves, and 4 fresh thyme sprigs to the skillet. Spoon the melted butter over the lamb continuously for 2 minutes until fragrant and the lamb is glazed.
  4. Step 4: Remove lamb medallions to a plate and stir 1 tbsp lemon juice into the pan butter sauce. Pour sauce over lamb and serve immediately.

Frequently asked questions

How long does Pan-Seared Lamb Medallions with Garlic and Thyme Butter take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Lamb Medallions with Garlic and Thyme Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Pan-Seared Lamb Medallions with Garlic and Thyme Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Lamb Medallions with Garlic and Thyme Butter for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Lamb Medallions with Garlic and Thyme Butter?

French lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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