Lamb Medallions w/ Mushroom Crust
Makes 4 Servings
Tender lamb medallions topped with a blend of breadcrumbs, sage and mushroom minced mushrooms (a variation on duxelles). They’re served with savory herbed French toast that’s a beautiful green color.
INGREDIENTS
- 8 Lamb Medallions
- 8 half-inch thick slices of Artisan Bread, crust trimmed off
- Mushroom Crust:
- 1/2lb Button Mushrooms, sliced (could use almost any fresh mushroom)
- 1 Stick Unsalted Butter, softened
- 3 Sage Leaves, finely chopped
- 1 Egg Yolk
- ¼ cup Panko Breadcrumbs
- French Toast Batter:
- 1 cup Whole Milk
- 2 Eggs
- 2 Egg Yolks
- 1 cup Flat Leaf Parsley Leaves
- 1 cup Red Wine
- 1 tbsp Purple Mustard (could substitute whole grain mustard)
- 1 stick Unsalted Butter
- 1 tbsp chopped Parsley
- 1 tbsp chopped Basil
- ¼ tsp Salt
- A few cranks of Black Pepper
DIRECTIONS
1
Preheat your oven to 350 degrees.
- Make the Mushroom Crust:
2a
Saute the button mushrooms until nicely browned. Remove them from the pan and very finely mince them.
2b
Optional: Put the panko breadcrumbs in a food processor to break them down into a finer consistency.
2c
When the butter has softened to the consistency of mayonnaise, add the sage, minced mushrooms, breadcrumbs and egg yolk.
3
Find the flattest surface of each medallion, and pat a thick coating of the crust mixture on that side.
4
Put a tablespoon of oil in an oven-safe frying pan over high heat. Lay the medallions into the pan, with the crusted side up. Once the bottom side has seared to a brown crust, move the pan to the oven. Roast the medallions until they reach an internal temperature of 110 degrees (for rare, longer if you prefer them further cooked).
5
Remove the roasted medallions from the oven, and put them on a clean plate to rest, loosely covered with foil.
6
Blend together all the French toast batter ingredients in a blender. Dip each bread slice in the batter, then immediately cook it in a hot nonstick pan, just until the coating has browned.
7
Pour the red wine into the pan where the lamb medallions were roasted. Bring it to a simmer. Add the mustard and the butter. When the mixture thickens to a sauce consistency, stir in the salt, black pepper, basil and parsley.
8
Add any juices that have collected on the resting plate to the sauce.
9
Serve the medallions with the French toast and the red wine pan sauce.