Equipment
Ingredients
Herb Crust
- 40 g panko breadcrumbs
- 15 g fresh flat-leaf parsley, leaves only
- 1 garlic, peeled
- 30 ml olive oil
- fine sea salt
Lamb
- 600 g lamb loin medallions, room temperature, cut into 4 thick portions
- 15 ml olive oil
- 15 g unsalted butter
- 30 g dijon mustard
- fine sea salt
- black pepper, freshly ground
Port Sauce
- 1 shallot, finely minced
- 25 g unsalted butter, divided: 10g for sweating, 15g cold and cubed for finishing
- 150 ml ruby port wine
- 250 ml beef stock, high quality, low sodium
- 2 fresh thyme, whole sprigs
Stilton Leeks
- 400 g leeks, white and light green parts only, washed thoroughly and sliced into half-moons
- 30 g unsalted butter
- 150 ml heavy cream
- 60 g stilton cheese, crumbled
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 800 kcal
- Protein
- 39 g
- Carbohydrates
- 31 g
- Fat
- 55 g
- Fiber
- 3 g
- Sugar
- 10 g
- Sodium
- 1300 mg
- Saturated Fat
- 26 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 20 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 190 mg
- Potassium
- 916 mg
- Calcium
- 243 mg
- Iron
- 5.9 mg
- Magnesium
- 84 mg
- Phosphorus
- 442 mg
- Zinc
- 4.9 mg
- Vitamin A
- 411 mcg
- Vitamin C
- 19 mg
- Vitamin D
- 0.7 mcg
- Vitamin E
- 3.7 mg
- Vitamin K
- 120 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 3.2 mcg
- Thiamin
- 0.37 mg
- Riboflavin
- 0.46 mg
- Niacin
- 10.0 mg
- Folate
- 93 mcg
- Water
- 321 g
- Alcohol
- 6 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit). Prepare your workspace and ensure all ingredients are measured and ready.
In a food processor, combine the panko breadcrumbs, parsley leaves, garlic, and 30ml of olive oil. Pulse until the mixture turns a vibrant green and resembles wet sand. Season lightly with salt and transfer to a shallow bowl.
For the port sauce, melt 10g of butter in a medium saucepan over medium heat. Add the minced shallot and sauté until translucent, about 3 minutes. Pour in the port wine, add the thyme sprigs, and reduce the liquid by half.
Pour the beef stock into the reduced port mixture. Simmer gently until the sauce coats the back of a spoon, about 10-15 minutes. Discard the thyme sprigs. Remove from heat and whisk in the remaining 15g of cold butter until glossy. Cover to keep warm.
While the sauce reduces, melt 30g of butter in a sauté pan over medium-low heat. Add the sliced leeks and sweat them gently until very soft but not browned, about 8-10 minutes.
Pour the heavy cream into the leeks and simmer for 2-3 minutes until slightly thickened. Remove from the heat and gently stir in the crumbled Stilton until just melted. Cover and keep warm.
Season the lamb medallions generously with salt and black pepper on all sides. Heat 15ml of olive oil and 15g of butter in a large oven-proof skillet over high heat. Once foaming subsides, sear the lamb for 2 minutes on the presentation side until a deep brown crust forms. Flip and sear the other side for 1 minute.
Remove the skillet from the heat. Brush the top (presentation side) of each seared lamb medallion generously with Dijon mustard. Firmly press a thick layer of the prepared parsley crumb mixture onto the mustard-coated tops.
Transfer the skillet to the preheated oven. Bake for 4 to 6 minutes, or until the lamb reaches an internal temperature of 63 degrees Celsius (145 degrees Fahrenheit) for medium-rare to medium, which ensures safe consumption for whole muscle cuts.
Transfer the lamb medallions to a cutting board and let them rest for at least 5 minutes before serving to allow the juices to redistribute. Do not cover them, or the crust will become soggy.
To serve, spoon a generous mound of the warm, creamy Stilton leeks into the center of each plate. Carefully place a rested lamb medallion on top of the leeks. Drizzle the rich port sauce around the base of the leeks.
Chef's Notes
- To achieve an exceptionally vibrant green herb crust, ensure the parsley is completely dry before processing; moisture will cause the breadcrumbs to clump.
- Whisking cold butter into the sauce at the very end is a French technique called 'monter au beurre'. It gives the sauce a glossy finish and a velvety mouthfeel.
- Allowing the lamb to come to room temperature for 30 minutes before cooking ensures even heat distribution, preventing a raw center with an overcooked exterior.
- If your port sauce reduces too much and becomes overly sticky, whisk in a tablespoon of hot water or extra beef stock to correct the consistency.
Storage
Refrigerator: 2 days — Store components separately. Herb crust will lose crispness.
Reheating: Reheat lamb gently in a 160C oven to preserve the pink center. Reheat leeks and sauce gently on the stovetop.
Troubleshooting
Soggy herb crust on the lamb
Cause: Resting the meat covered in foil or inadequate searing temperature
Fix: Flash briefly under a hot broiler for 30 seconds, watching constantly to avoid burning.
Prevention: Ensure the pan is smoking hot before searing, and rest the lamb uncovered on a wire rack to allow steam to escape.
Leek and cheese sauce has split or looks greasy
Cause: The cream was boiled too vigorously after adding the Stilton cheese
Fix: Whisk vigorously with an extra tablespoon of cold heavy cream to re-emulsify.
Prevention: Always remove the pan from the heat entirely before folding in the cheese, allowing residual heat to melt it gently.
Port sauce is thin and watery
Cause: Inadequate reduction time for the stock and wine
Fix: Return to heat and simmer further, or whisk in a tiny amount of cornstarch slurry and boil for 1 minute.
Prevention: Allow the stock to reduce until the bubbles become large and syrupy before adding butter.
Cultural Context
This dish harmonizes classic British flavor pairings with French culinary technique. The robust, earthy pungency of English Blue Stilton and sweet leeks traditionally pair beautifully with the rich, gamey notes of lamb, while the port wine reduction nods to historical British trade relationships that made fortified wines a staple in their gastronomy.
