Charcoal-Seared Lamb Medallions with Blackberry-Port Reduction

"Charcoal-seared lamb medallions—tender, fragile, and perfectly pink in the middle—served over a bed of parsnip purée and charred broccolini. The dish is dressed in a rich blackberry-port wine reduction, deep purple and bittersweet, pooling like the emotions you can’t cleanly separate. Garnished with a single fried sage leaf and edible black lace crisp, brittle and beautiful.Presented on an obsidian-black plate with a broken line of sea salt running across it. "

Sean.Mahoney06

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6/12/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Indulge in tender, charcoal-seared lamb medallions, perfectly pink at the center, resting on a luxuriously smooth parsnip purée. Charred broccolini adds a smoky crunch, while a rich, bittersweet blackberry-port wine reduction weaves deep purple notes of complexity. Garnished with a crispy fried sage leaf and an intricate black lace crisp, this dish is an elegant play of textures and flavors served on an obsidian-black plate accented by a delicate line of sea salt.

lamb charcoal purée reduction elegant savory

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Comments

Name: Charcoal-Seared Lamb Medallions with Blackberry-Port Reduction
Yield: 4
Ingredients: 1.5 lbs lamb tenderloin, trimmed and cut into medallions (about 1-inch thick); 2 large parsnips, peeled and chopped; 1 cup heavy cream; 2 tbsp unsalted butter; 1 bunch broccolini; 1 cup fresh blackberries; 1/2 cup port wine; 1/4 cup red wine vinegar; 2 tbsp honey; 2 tbsp olive oil; 4 fresh sage leaves; 1/4 cup sea salt, flaked; Vegetable oil (for frying); Salt and freshly ground black pepper

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