merino medallions mushroom

Lamb Medallions w/ Mushroom Crust

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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.

Merino Medallions w/ Mushroom Crust
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.

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