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Receta Lamb Medallions With White Bean Puree
by Global Cookbook

Lamb Medallions With White Bean Puree
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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

  1. 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.
  2. 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.
  3. 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.
  4. Light a grill or possibly preheat the broiler. Grill lamb medallions about 7 min total time, turning once, for medium-rare.
  5. 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.
  6. This recipe yields 2 servings.