Yellow Squash Puree:
4 whole cloves garlic
4 yellow squash (about 1 pound)
1/8 cup olive oil
Sea salt or kosher salt
1/4 cup vegetable stock
2 pounds lamb medallions
4 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Preheat the oven to 350 degrees F.
For the puree: Coat the whole garlic cloves and yellow squash with olive oil and a few pinches of sea salt in a medium bowl. Put the coated squash and garlic in a 9 1/2 by 11-inch baking pan. Put the baking pan into the oven and bake until the skin is somewhat charred, about 15 minutes.
In a blender, add the roasted garlic, yellow squash, and vegetable stock. Blend until it has the consistency of applesauce.
For the lamb: In a medium sized mixing bowl, coat each lamb medallion with the minced garlic, salt, and black pepper. In a 12-inch saute pan over medium-high heat, sear the lamb medallions until a brown crust forms, 1 to 2 minutes on each side. Immediately remove from the heat.
To serve, pour a helping of puree on a plate and serve 2 lamb medallion over it.