Stephanie Izard's Roasted Lamb Medallions with Mushrooms, Pistachios, and Blackberry

In anticipation of the series premiere of Bravo’s Top Chef Duels on August 6th at 10PM/9C, we'll be sharing past Top Chef recipes all week. 

Today: An elegant lamb dish from Stephanie Izard, the first female winner in Top Chef history, that makes the most of blackberry season. 

With an education from Le Cordon Bleu and training from Shawn McClain under her belt, it's no surprise Illinois native Stephanie Izard emerged from Season 4 of Top Chef as the first female winner in the show's history. 

Following her win, Stephanie opened Girl and the Goat in Chicago's west loop in 2010 and went on to receive numerous James Beard nominations for her bold, playful plates. Topped with braised pistachios and a thick blackberry sauce, these lamb medallions are no exception. Serve larger portions as a main course, or divide the loins among small plates to serve at multi-course gatherings. 

Roasted Lamb Medallions with Maitake Mushrooms, Braised Pistachios, and Blackberry

Serves 4

2 racks of lamb (about 1 3/4 pounds each)
1/4 cup yellow miso paste
1 teaspoon dried thyme
1/2 onion, diced
3 cloves garlic, chopped
1/2 cup red wine
2 cups low-sodium chicken stock
1 pint blackberries
1 cup white balsamic vinegar
1/4 cup sugar
1/2 cup shelled pistachios
1 small shallot, minced (2 tablespoons)
1/3 cup Manzanilla olives (2 tablespoons)
2 teaspoons extra-virgin olive oil
1/2 tablespoon unsalted butter
1 pound maitake mushrooms, cleaned well and broken into bite-sized chunks
Salt and pepper to taste

See the full recipe (and save it and print it) here.

 

 

This article was brought to you by Top Chef. Tune in for the new season premiere at 10PM/9C on August 6th! 

Photo by Linda Pugliese