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Lamb Medallions With White Bean Potato Puree
Ingredients
- 2 med baking potatoes, like russets - (abt 1 lb) peeled, and cut into 1/2" pcs
- 2 c. liquid removed canned white beans
- 2 Tbsp. extra virgin olive oil
- 2 lrg garlic cloves chopped, and mashed to a paste with
- 1/2 tsp salt
- 8 x loin lamb chops, 1" thick boned and tied All-purpose flour seasoned with Salt and also Freshly-grnd black pepper for dredging
- 1/4 c. finely-minced shallot plus
- 2 Tbsp. finely-minced shallot - (abt 4 large)
- 1/2 c. dry red wine
- 1 tsp Dijon mustard
- 2/3 c. chicken or possibly beef broth
- 1/4 c. heavy cream plus
- 2 Tbsp. heavy cream
- 2 Tbsp. chopped fresh parsley leaves
Directions
- In a small saucepan combine potatoes 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 Tbsp. oil, about 1/3 garlic paste, salt and pepper, to taste, and sufficient reserved cooking water to reach desired consistency and keep hot.
- 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 the lamb to a plate and keep hot.
- To the skillet, add in shallots 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.
- Divide puree between 4 plates and top with lamb and sauce.
- This recipe yields 4 servings.
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