Merino Medallions w/ Hibiscus Gastrique

Lamb Medallions w/ Hibiscus Gastrique

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Lamb Medallions with a Hibiscus Gastrique, Fried Blossoms & Sumac Dust

Makes 4 Servings

Featuring a sweet, deep, bright hibiscus gastrique and a sour/salty/citrusy sumac dust, this dish is another example of the broader range of flavor profiles possible with lamb.

Merino Medallions with a Hibiscus Gastrique, Fried Blossoms & Sumac Dust
  • 1 lb. Lamb Medallions
  • 1 ounce Dried Hibiscus Flowers
  • 2 cups Hot Water
  • 1 tbsp Honey
  • 4 tbsp Piloncillo or Brown Sugar, divided
  • 1 tbsp Sherry Vinegar
  • 1 tbsp Sumac
  • 1 tsp Salt
  • Zest of 1 Lemon
  • A squeeze of Lemon Juice
  • Salt and pepper
  • 1 tbsp + 1.5-2 cups neutral high heat oil



Leave for 15-20 minutes to fully infuse the flavor. Strain the liquid into a small saucepan, reserving the flowers.


Pat the flowers dry with paper towels (carefully – their intense color leaves stains!), and spread them out to dry further.


To make the gastrique, add the honey, 2 tbsp of the piloncillo/brown sugar, and vinegar to the hibiscus liquid, and bring to a boil over medium high heat. Lower the heat and reduce until it reaches the consistency of maple syrup. Set aside on a warm part of the stove.


In a dry and clean coffee or spice grinder, combine the sumac, salt, remaining piloncillo/brown sugar, lemon juice and zest. Pulse to a very fine crumbly mix. Set aside.


Pat the medallions dry and season them lightly with salt and pepper. Heat 1 tbsp of neutral high heat oil in a large cast iron skillet. When quite hot, sear the medallions, approx. 3 minutes per side, until medium rare. Set aside to rest, tented with foil, for 7-10 minutes.


Heat the high-heat oil in a small saucepan until it reaches 350-375°F. Deep fry the dry hibiscus flowers a big spoonful at a time until they are dark purple but not black, around 30 seconds. Scatter on a paper towel to drain and sprinkle right away with a light dusting of salt.


To plate, pour a nice glossy pool of the hibiscus gastrique on each plate. Shingle 3-4 lamb medallions onto the gastrique, and scatter with fried hibiscus blossoms and a line of sumac seasoning.

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