Roasted Lamb MedallionsEmily Zimmerman
Roasted Lamb Medallions with Maitake Mushrooms, Braised Pistachios and Blackberry
- 1 rack of lamb, removed from bones (reserve bones)
- 2 tbsp yellow miso
- Thyme to taste
- 1/2 onion, diced
- 3 cloves garlic
- 1/2 cup red wine
- 2 cups chicken stock
- 1 pint blackberries
- 1 cup white balsamic
- 1/4 cup sugar
- 1/2 cup shelled pistachios
- Salt to taste
- 1/4 lb maitake mushrooms
- 2t olive oil
- 1t butter
- Pepper to taste
- 1/4 cup manzanilla olives, minced
- 1 shallot, minced
Clean silverskin from lamb and rub with miso and thyme. Let sit overnight. Brown bones in the oven. Meanwhile in sauce pot, 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 till it coats the back of a spoon. 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.
Source: Stephanie Izard (Top Chef)