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Ingredientes
- 2 x loin lamb chops - (8 ounce ea) boned, fat and tail removed, and tied
- 1 Tbsp. balsamic vinegar
- 1 x garlic clove chopped
- 1/2 tsp Dijon mustard Extra virgin olive oil cooking spray as needed
- 1/2 c. minced onions
- 2 x garlic cloves chopped
- 1/2 tsp minced fresh sage
- 1 tsp balsamic vinegar
- 1/8 tsp salt (optional) Freshly-grnd black pepper to taste Fresh tarragon sprigs for garnish
- 1 can cannellini beans - (15 ounce) liquid removed, rinsed, and liquid removed again
- 1 x plum tomato - (4 ounce) seeded, and finely minced
Direcciones
- On a small plate, combine the vinegar, garlic, and mustard. Place the medallions on the plate, turning them to cover with the marinade. Let stand for 30 min.
- Meanwhile, lightly coat a small nonstick skillet with cooking spray; add in the onions and cook, stirring, over medium heat till onions wilt, about 8 min. Add in the garlic and continue to cook for 1 minute.
- Place the beans in food processor or possibly blender. Add in the cooked onion, sage, and vinegar, along with salt (if using) and pepper. Process till smooth. Transfer to a covered container to take to the picnic site.
- Light a grill or possibly preheat the broiler. Grill lamb medallions about 7 min total time, turning once, for medium-rare.
- Transfer from grill to a carving board. Let sit for 10 min, then remove the string and slice into thin strips. Pack slices in a covered container to take to the picnic site.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 320g | |
| Recipe makes 2 servings | |
| Calories 238 | |
| Calories from Fat 15 | 6% |
| Total Fat 1.62g | 2% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 876mg | 37% |
| Potassium 719mg | 21% |
| Total Carbs 42.55g | 11% |
| Dietary Fiber 13.9g | 46% |
| Sugars 8.35g | 6% |
| Protein 13.55g | 22% |
