Roasted Lamb Medallions With Mushrooms Pistachio And Blackberry Recipes

PAN FRIED LAMB MEDALLIONS WITH A ROASTED YELLOW SQUASH PUREE

Steps:

• 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.

ROASTED LAMB MEDALLIONS ROLLED

Steps:

• Preheat the oven to 450 degrees F.
• Put the lamb in a bowl and add 7 cloves of the minced garlic, 2 tablespoons of hickory bacon salt, and 1/8 cup of olive oil. Mix to coat the lamb with the mixture and refrigerate for 1 hour
• In a separate bowl, mix together the grated cheese and bread crumbs.
• Put a saute pan on the stove over medium-high heat and add 1/8 cup of olive oil, 1 teaspoon of bacon salt, and mushrooms. Cook for 8 to 12 minutes and then add in the remaining 3 cloves of minced garlic.
• Put medallions on a lightly greased sheet pan and put into the oven for 15 minutes. Take the sheet pan out of the oven and arrange the medallions close together. Top them with cheese and bread crumbs, then put them under the broiler until golden brown, about 2 to 4 minutes, total. Watch carefully so as not to burn the topping. Cook's Note: Be mindful that some broilers cook faster than others. Take the lamb out of the broiler and put top with the mushrooms before serving.

LAMB SCALLOPINI WITH PEPPER AND ONION AGRODOLCE

Steps:

• Heat 2 tablespoons olive oil for agrodolce in a pan over medium-high heat. Saute onion with a pinch of salt in the hot oil until they start to soften up and take on some color, 4 to 5 minutes. Drizzle in more olive oil if the onions look dry. Add chile peppers and garlic; cook until peppers just start to soften, 2 to 3 minutes. Add dried mint and 1 tablespoon balsamic vinegar; cook, stirring, for exactly 1 minute. Turn off the heat. Transfer to a small bowl and let cool to room temperature, about 10 minutes.
• Meanwhile, cut the lamb into four equal 4-ounce pieces and pound between plastic wrap to about 1/8-inch thick medallions. Trim any easy-to-cut silver skin off if you like. Transfer to a Silpat®-lined baking sheet and season generously with kosher salt and pepper. Dust both sides of the meat generously with flour using a sifter and let sit for at least 10 minutes before frying.
• While lamb rests, stir salt and pepper to taste, cayenne, remaining 2 tablespoons balsamic vinegar, remaining 2 tablespoons olive oil, rosemary, and parsley into the agrodolce mixture. Taste and adjust, adding more salt, oil, and/or vinegar as you see fit. Reserve until needed; keep in fridge if making ahead, but let come to room temperature before serving.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, but not quite smoking. Pan-fry the lamb medallions until browned, about 2 minutes per side. They are very thin, so be careful not to overcook. Serve immediately topped with the agrodolce.

ROASTED LAMB MEDALLIONS WITH MAITAKE MUSHROOMS, BRAISED PISTACHIOS AND BLACKBERRY

Steps:

• Clean silverskin from lamb and rub with miso and thyme. Let sit overnight. Brown bones in the oven. Meanwile in saucepot, brown onions and garlic. Deglaze with red wine and let reduce. Add in 1 1/2 cups chicken stock and 1/2 pint blackberries; let simmer. Add in browned bones and reduce to nappe. Season and strain. Place remaining blackberries in nonreactive pot with white balsamic and sugar. Reduce to thicken and strain. Place pistachios in remaining chicken stock; season with salt and simmer until nuts are softened. Break maitakes into bite sized chunks. When time to serve, saute mushrooms in one teaspoons olive oil and butter with salt and pepper. Wipe miso off of lamb, season and brown all sides. Place in oven for a few minutes then let rest. Mix together olives, shallot and remaining olive oil. To Serve: Place mushrooms on plate. Top with sliced lamb and spoon of tapenade. Place a few pistachios on each plate. Pour spoonful of sauce on top and drizzle with blackberry gastrique.

PAN SEARED LAMB MEDALLIONS

Steps:

• Place lamb in a bowl. Mix all other ingredients together except salt, olive oil, stock and butter. Massage the lamb and marinate at room temperature for 15-30 minutes.
• Heat pan over medium high heat. Add olive oil and butter. When it just starts to smoke a little, sear lamb for 3 to 4 minutes on each side for medium doneness. Baste continuously with pan oil and butter when searing. Set lamb aside and drain oil.
• Deglaze pan with chicken stock to make pan jus. Pour jus over lamb when serving.

PISTACHIO CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper.
• Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside.
• Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.

ROASTED LAMB MEDALLIONS WITH MUSHROOMS, PISTACHIO AND BLACKBERRY

Steps:

• Clean silverskin from lamb and rub with miso and thyme. Refrigerate overnight. Brown bones in the oven. Meanwhile in saucepot, brown onions and garlic. Deglaze with red wine and let reduce. Add in 1 1/2 cups chicken stock and 1/2 pint blackberries; let simmer. Add in browned bones and reduce until slightly thickened. Season and strain.
• Place remaining blackberries in nonreactive pot with white balsamic and sugar. Reduce to thicken and strain.
• Place pistachios in remaining chicken stock; season with salt and simmer until nuts are softened.
• Break maitakes into bite sized chunks. When time to serve, saute mushrooms in one teaspoons olive oil and butter with salt and pepper.
• Wipe miso off of lamb, season and brown all sides. Place in oven for a few minutes then let rest. Mix together olives, shallot and remaining olive oil.
• To Serve, place mushrooms on plate. Top with sliced lamb and spoon of tapenade. Place a few pistachios on each plate. Pour spoonful of sauce on top and drizzle with blackberry gastrique.