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
  • 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



Preheat your oven to 350 degrees.

  • Make the Mushroom Crust:

Saute the button mushrooms until nicely browned. Remove them from the pan and very finely mince them.

Optional: Put the panko breadcrumbs in a food processor to break them down into a finer consistency.

When the butter has softened to the consistency of mayonnaise, add the sage, minced mushrooms, breadcrumbs and egg yolk.

Find the flattest surface of each medallion, and pat a thick coating of the crust mixture on that side.

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).

Remove the roasted medallions from the oven, and put them on a clean plate to rest, loosely covered with foil.

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.

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.

Add any juices that have collected on the resting plate to the sauce.

Serve the medallions with the French toast and the red wine pan sauce.

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