Lamb Medallion Seed Crust Bites with Manchego and Hot Sauce

Combine pumpkin seeds, sunflower seeds, flax seeds, sesame seeds, breadcrumbs, 1 tsp salt, and 1/2 tsp black pepper in a food processor. Pulse 8–10 times until the seeds are roughly chopped — you want texture, not a paste. Transfer to a shallow bowl or plate.

Pat the lamb medallions completely dry with paper towels. Season all over with 1 tsp salt and 1/2 tsp black pepper. Drizzle with 1 tbsp of the olive oil and toss gently to coat.

Press each medallion firmly into the seed-breadcrumb mixture, coating both flat sides generously. Place on a clean plate. Let them sit at room temperature for 10 minutes so the crust adheres.

Heat a large frying pan over high heat until it just begins to smoke lightly, about 2 minutes. Add the remaining 1 tbsp olive oil and swirl to coat.

Lay 4 lamb medallions in the pan without crowding. Sear 3–4 minutes per side until deeply golden-brown with a crunchy crust. Use tongs to flip once you see a deep-brown edge form around the circumference. Transfer to a wire rack.

Sear the remaining 4 medallions in the same pan. Remove and rest all medallions on the rack for 3 minutes. Resting is not optional — it keeps the juices locked inside.

While the lamb rests, finely grate or mince the garlic clove into the same frying pan over medium heat. Stir for 30 seconds until fragrant.

Add the hot sauce and honey to the pan, stirring to dissolve the honey and create a glossy glaze, about 1 minute. Remove from heat.

Arrange the medallions on a serving platter or individual plates. Spoon the hot sauce glaze generously over each piece. Use a vegetable peeler or coarse grater to shave Manchego over the top in rough shards.

Finish with a squeeze of fresh lemon and a small pinch of flaky salt if desired. Serve immediately alongside fresh arugula dressed lightly with lemon and olive oil, if you like.