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Forest & Field Pas de Deux

Herb-Crusted Lamb Medallions Paired with Savory Stuffed Morel Caps

30 minutes
Serves 4
DinnerItalianNut-freeShellfish-freeSoy-free
Herb's take

If you ever wondered what a French bistro would serve on a dare from an Italian nonna, this is it. Tonight, you’ll learn the dark arts of mushroom stuffing and why lamb loves an herb crust.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat oven to 425°F. Line a small baking sheet with parchment paper.
  2. 02
    In a skillet over medium heat, melt 1 tablespoon butter and 1 tablespoon olive oil. Add shallot and sauté until translucent, about 2 minutes. Add garlic and cook 30 seconds more.
  3. 03
    Stir in fresh breadcrumbs, 1 tablespoon parsley, 1 teaspoon thyme, and 1 teaspoon rosemary. Cook, stirring, until crumbs are golden and fragrant, about 2 minutes.
  4. 04
    Remove skillet from heat. Stir in Parmesan, lemon zest, 1/4 teaspoon salt, and a few grinds of black pepper. Let cool slightly, then mix in the egg yolk until the stuffing holds together.
  5. 05
    Carefully fill each morel cap with the breadcrumb mixture, packing gently. Arrange stuffed morels on the prepared baking sheet.
  6. 06
    Combine remaining 1 tablespoon each parsley, thyme, and rosemary in a shallow dish. Pat lamb medallions dry with paper towels, then season both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Brush one side of each medallion with Dijon mustard, then press the mustard side into the herb mixture to form a crust.
  7. 07
    Heat 1 tablespoon olive oil and 1 tablespoon butter in a large oven-safe skillet over medium-high. When hot, add lamb medallions, herb side down. Sear without moving for 2 minutes, then flip and sear the other side for 1 minute.
  8. 08
    Transfer skillet with lamb to the oven (leave room for the morel tray). Bake lamb and morels together for 8 to 10 minutes, until lamb reaches 135°F for medium-rare and morels are golden.
  9. 09
    Remove morels and lamb from oven. Let lamb rest, tented with foil, for 5 minutes. Meanwhile, place skillet back on stovetop over medium heat, add wine, and scrape up browned bits, simmering until reduced by half. Swirl in remaining 1 tablespoon cold butter for a quick pan sauce.
  10. 10
    To serve, arrange three stuffed morels and one lamb medallion per plate. Drizzle lamb with pan sauce and garnish with extra herbs if feeling fancy.

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