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Lamb Medallions with Soy-Mustard Glaze

Image for Lamb Medallions with Soy-Mustard Glaze
plate

Yield

Yield: 24 servings

kikkoman products used:

ingredients

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 Kikkoman Preservative-Free Non-GMO Toasted 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

directions

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

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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