Roll the garliccloves in your fingers in order to take off as much peel as you can (but do not peel them with a knife). Heat the butter and oil ina casserole on a low flame.
Add the garliccloves and turn for 1 or 2 minutes, then add the honey, the vinegar and 4 tablespoonsoons soysauce. Mix and cover, then simmer for about 30 minutes, mixing carefully from time to time.
Take the garliccloves out and reserve them hot ; add the last tablespoonsoon soysauce, increase the flame to medium level and caramelize the lamb medaillons for 3 to 4 minutes on each side (only 2 to 3 minutes if you like it pink…).
Display the medaillons on a service plate, spread the pink peppercorns on them and display the garliccloves around. Deglaze the sauce with the lemon juice, adjust seasoning and cover the medallions with it. Serve right away with braised endives or steamed potatoes.