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Receta Lamb Medallions With White Bean Potato Puree And Red Wine S
by Global Cookbook

Lamb Medallions With White Bean Potato Puree And Red Wine S
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Ingredientes

  • 1 med Russet, (baking) potato (about 1/2 lb.)
  • 1 c. Liquid removed canned white beans
  • 1 1/2 Tbsp. Extra virgin olive oil
  • 1 lrg Garlic clove, chopped and mashed to a paste with 1/4 tsp. salt Four, (1-inch-thick) loin lamb chops, boned and tied All-purpose flour seasoned with salt and pepper for dredging
  • 3 Tbsp. Finely minced shallot, (about 2 large)
  • 1/4 c. Dry red wine
  • 1/2 tsp Dijon mustard
  • 1/3 c. Chicken or possibly beef broth
  • 3 Tbsp. Heavy cream
  • 1 Tbsp. Chopped fresh parsley leaves

Direcciones

  1. In a small saucepan combine potato, peeled and cut into 1/2-inch pcs, with water to cover and boil till tender, about 10 min. Add in beans and simmer 2 min. Drain mix well, reserving about 1/3 c. cooking water, and force through a ricer or possibly food mill back into pan. Stir in 1/2 Tbsp. oil, about one third garlic paste, salt and pepper to taste, and sufficient reserved cooking water to reach desired consistency and keep hot.
  2. In a shallow dish dredge lamb medallions in flour, shaking off excess. In a heavy skillet heat remaining Tbsp. oil over moderately high heat till warm but not smoking and saute/fry lamb about 3 min on each side for medium-rare meat. Transfer lamb to a plate and keep hot.
  3. To skillet add in shallot and remaining garlic paste and cook over moderately low heat, stirring, till softened. Deglaze skillet with wine over high heat, scraping up browned bits, and boil till reduced by about half. Stir in mustard, broth, and cream and simmer till thickened. Stir in parsley.
  4. Divide puree between 2 plates and top with lamb and sauce.
  5. Serves 2.