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Recipe
Lamb Medallions with Soy-Mustard Glaze
Ingredients (Yield: 24 servings)
Eggplant Marmalade:1/3 cup Kikkoman Soy Sauce
2 ounces light brown sugar
1/4 cup balsamic vinegar
1/4 cup minced garlic
1/4 cup minced ginger root
2 tablespoons chopped fresh tarragon leaves
2 tablespoons dark sesame oil
2 teaspoons fennel seed, ground
4 pounds globe eggplant
as needed salt
Soy Mustard Glaze:
1 cup Kikkoman Soy Sauce
1/2 cup dijon mustard
1/4 cup minced garlic
2 1/2 tablespoons lemon juice
4 teaspoons dried thyme leaves
1 tablespoon minced ginger root
2 teaspoons black pepper
2 teaspoons chopped fresh rosemary
Lamb Medallions:
12 (8 ounces each), each cut in half boneless lamb loin chops, well-trimmed
as needed vegetable oil
2 quarts veal stock
4 ounces unsalted butter
chopped fresh tarragon leaves
salt and black pepper
Instructions
To make Eggplant Marmalade: Combine soy sauce, brown sugar, vinegar, garlic, ginger, tarragon, sesame oil and fennel. Prick eggplants several times with fork or knife; place on sheet pan. Roast at 350°F for 30 to 40 minutes or until eggplant collapses. Remove from oven; cool. Peel and cut into 1/3-inch dice. In large sauté pan, heat marinade to a simmer. Stir in eggplant; simmer 5 to 10 minutes to blend flavors. Season to taste with salt. Chill until service. (Yield: 6 cups)To make Soy Mustard Glaze: Combine all ingredients and store refrigerated until needed.
To make Lamb Medallions:In a sauté pan heat oil over medium heat. Sear lamb on each side until golden brown about 2 minutes each. Drain oil from pan. Brush loins with Soy Mustard Glaze. Return to pan and place in a 350 degree oven for about 5 minutes. The meat should be medium-rare. Remove from pan and keep warm, covered with foil. Deglaze the pans with 2 cup veal stock and reduce to one third of the original amount. Remove from heat and whisk in 2 tablespoons butter. Stir in tarragon and season to salt with taste. Slice each loin into 6 medallions. Arrange with Eggplant Marmalade, potato cakes and three medallions on each plate. Spoon sauce over lamb.
Recipe created by Chef Gary Danko, Restaurant Gary Danko, San Francisco
