ezRecipe-Zee: Cooking Recipe: How to make Lamb Medallions With White-Bean Potato Puree

Lamb Medallions With White-Bean Potato Puree

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Date Added:	May 7, 2008
Calories:
Serves:	4
Prep. Time:	0:00
Category:	Lamb, Main Dish, Copy Cat / Restaurant

Ingredients:

2     medium        baking potatoes, like russets - (abt 1 lb)
                    cut into 1/2" pieces
2     cups          drained canned white beans
2     tablespoons   olive oil
2     large         garlic cloves
                    mashed to a paste with
1/2   teaspoon      salt
8                   loin lamb chops, 1" thick
                    All-purpose flour
                    Salt
                    Freshly-ground black pepper
1/4   cup           finely-chopped shallot
2     tablespoons   finely-chopped shallot - (abt 4 large)
1/2   cup           dry red wine
1     teaspoon      Dijon mustard
2/3   cup           chicken or beef broth
1/4   cup           heavy cream
2     tablespoons   heavy cream
2     tablespoons   minced fresh parsley leaves

Directions: one line for each direction. When saved the lines will be numbered.

In a small saucepan combine potatoes with water to cover and boil until tender, about 10 minutes. Add beans and simmer 2 minutes. Drain mixture well, reserving about 1/3 cup cooking water, and force through a ricer or food mill back into pan. Stir in 1 tablespoon oil, about 1/3 garlic paste, salt and pepper, to taste, and enough reserved cooking water to reach desired consistency and keep warm.
In a shallow dish, dredge lamb medallions in flour, shaking off excess. In a heavy skillet, heat remaining tablespoon oil over moderately-high heat until hot but not smoking and saute lamb about 3 minutes on each side for medium-rare meat. Transfer the lamb to a plate and keep warm.
To the skillet, add shallots and remaining garlic paste, and cook over moderately-low heat, stirring, until softened. Deglaze skillet with wine over high heat, scraping up browned bits, and boil until reduced by about half. Stir in mustard, broth, and cream and simmer until thickened. Stir in parsley.
Divide puree between 4 plates and top with lamb and sauce.
This recipe yields 4 servings.

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

* COOKING LIVE with Sara Moulton - (Show # CL-9772) - from the TV FOOD NETWORK