Roasted Lamb Medallions
Top Chef winning recipe
Roasted Lamb Medallions With Maitake Mushrooms, Braised Pistachios And
Recipe By: Stephanie Izard, Season 4 Winner
Published in: Top Chef
1 rack of lamb -- removed from bones (reserve bones)
2 Tbsp yellow miso
Thyme to taste
1/2 onion -- diced
1/2 cup red wine
2 cup chicken stock
1 pint blackberries
1 cup white balsamic
1/4 cup sugar
1/2 cup shelled pistachios
Salt to taste
1/4 lbs maitake mushrooms
2 tsp olive oil
1 tsp 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. Meanwile in saucepot, brown onios 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 teaspoon s 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.
This was a winning recipe on Top Chef. The judges loved the pistachios
as I recall.
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