Lamb Medallions With Maitake Mushrooms, Braised Pistachios And Blackberry Gastrique

Clean silverskin from lamb and rub with miso and thyme. Let sit overnight.

Brown lamb bones in the oven and set aside.

In a sauce pot, brown onions and garlic. Deglaze with red wine and let reduce. Add in 1 1/2 cups chicken stock and 1/2 pint blackberries; let simmer. Add in browned bones and reduce to nappe stage. Season and strain.

Place remaining blackberries in nonreactive pot with white balsamic vinegar and sugar. Reduce to thicken. Strain.

Place pistachios in remaining chicken stock. Season with salt and simmer until nuts are softened.

Break maitake mushrooms into bite-sized chunks. When time to serve, saute mushrooms in one teaspoon olive oil and butter with salt and pepper.

Wipe miso off of lamb, season and brown on all sides. Place in oven for a few minutes then let rest.

Mix together olives, shallot and remaining olive oil to make tapenade.

To serve, place mushrooms on individual plates. Top each with sliced lamb and a spoon of tapenade. Place a few pistachios on each plate. Pour a spoonful of sauce on top and drizzle with blackberry gastrique.

Recipe Source: Stephanie Izard