Roasted Lamb Medallions, Pan Roasted Red Flame Seedless Grapes and Chestnut Gnocchi

Printer-friendlyPrinter-friendlySend to friendSend to friend

 

Ingredients (4 servings):

4 lamb medallions
1 cup dry white wine
3 tbsp. olive oil
2 sliced cloves of garlic
3 cloves
5 black peppercorns
1 cinnamon stick
1 lb. Red Flame seedless grapes
3 tbsp. organic extra virgin garlic infused olive oil
Salt and Black pepper to taste, freshly ground
750grs. / 1.5 lb. of potato puree
5 egg yolks
½ cup all purpose flour
¾ cup chestnut flour
½ tsp. salt
2 tbsp. olive oil

In a bowl, mix the white wine, one table spoon of olive oil, cloves, sliced garlic, black peppercorns and the cinnamon stick. Add the lamb medallions and marinate in the fridge overnight.

Chestnut gnocchi:
In a large bowl, mix together the potato puree and the egg yolks. Add the all purpose flour, chestnut flour and salt. Mix well until you get nice soft dough. Make the gnocchi using a fork and lay them on a tray. Place them on a tray over a semolina layer, keep them on the fridge and reserve.

Using a pair of scissors, cut the grapes into six small bunches. Toss them gently with the olive oil, and season with salt and pepper. Sear the grapes on a sauté pan for 3 minutes until the skin is slightly crispy and starting to blister. Turn down the heat and cook for another 3 minutes. Turn the heat off and reserve.

Take the lamb medallions out of the marinade. In a hot sauté pan, sear the medallions with garlic infused olive oil until you get nice pink color inside.

Bring a pot of water seasoned with salt to a low boil, and drop in the gnocchi. As soon they come up to the surface, take them out of the water. Then in a sauté pan, sauté the gnocchi with one table spoon of olive oil and reserve.

To serve, arrange the medallions on a plate and add a bunch of roasted grapes with the grape jus. Garnish with the gnocchi. Serve immediately.