Michael Symon’s Lamb Medallions with Arugula, Grapes and Castello® Crumbled Blue Cheese

Ingredients for 1 serving

2 ounces olive oil
1 boneless lamb loin cut into four 2-ounce medallions
1 tablespoon minced shallot
¼ teaspoon butter
4 ounces arugula
3 ounces Castello® Crumbled Blue Cheese
1 cup grapes, halved
1 sprig rosemary
1 clove unpeeled garlic
1 ounce red wine vinegar
2 ounces chicken stock
Salt and pepper to taste

Michael Symon’s Lamb Medallions with Arugula, Grapes and Castello® Crumbled Blue Cheese

Preparation

Remove lamb from fridge and let come to room temperature. Season lamb liberally with salt and pepper.


Heat skillet over medium heat. Add olive oil once pan is hot. Place lamb in pan and let caramelize for 3 minutes without moving. Flip lamb and add butter, rosemary and garlic to pan and reduce liquid by about one-third. Check seasoning and remove garlic and rosemary.

Remove pan from heat and add arugula, Castello® Crumbled Blue Cheese and grapes, swirling pan to warm ingredients.

Place lamb on plates and top with blue cheese mixture and sauce to serve.

PAIRINGS
As recommended by Liz Symon, sommelier and wife of Chef Michael Symon

The 2011 Chateau Belle-Vue Haut-Medoc, Bordeaux Cabernet Sauvignon/Merlot blend provides a youthful yet slightly earthy rich red wine to complement the lamb, while its young fruit and floral aromatics accentuate the fresh arugula and shaved fennel components. ($25) retail.

Another option is the 2008 Il Fauno di Arcanum Merlot/Cabernet Franc blend from Toscana, Italy. This wine is an incredible value for the complexities it brings to the palette. It has that classic Tuscan rich earth component that works so well with rich meats like lamb. ($20) retail.

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