Lamb Medallions With White Bean Potato Purée And Red Wine Sauce Recipes

PAN SEARED LAMB MEDALLIONS

Steps:

• Place lamb in a bowl. Mix all other ingredients together except salt, olive oil, stock and butter. Massage the lamb and marinate at room temperature for 15-30 minutes.
• Heat pan over medium high heat. Add olive oil and butter. When it just starts to smoke a little, sear lamb for 3 to 4 minutes on each side for medium doneness. Baste continuously with pan oil and butter when searing. Set lamb aside and drain oil.
• Deglaze pan with chicken stock to make pan jus. Pour jus over lamb when serving.

ROASTED LAMB MEDALLIONS ROLLED

Steps:

• Preheat the oven to 450 degrees F.
• Put the lamb in a bowl and add 7 cloves of the minced garlic, 2 tablespoons of hickory bacon salt, and 1/8 cup of olive oil. Mix to coat the lamb with the mixture and refrigerate for 1 hour
• In a separate bowl, mix together the grated cheese and bread crumbs.
• Put a saute pan on the stove over medium-high heat and add 1/8 cup of olive oil, 1 teaspoon of bacon salt, and mushrooms. Cook for 8 to 12 minutes and then add in the remaining 3 cloves of minced garlic.
• Put medallions on a lightly greased sheet pan and put into the oven for 15 minutes. Take the sheet pan out of the oven and arrange the medallions close together. Top them with cheese and bread crumbs, then put them under the broiler until golden brown, about 2 to 4 minutes, total. Watch carefully so as not to burn the topping. Cook's Note: Be mindful that some broilers cook faster than others. Take the lamb out of the broiler and put top with the mushrooms before serving.

LAMB MEDALLIONS WITH WHITE-BEAN POTATO PURéE AND RED-WINE SAUCE

Steps:

• In a small saucepan combine potato, peeled and cut into 1/2-inch pieces, 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 1/2 tablespoon oil, about one third 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 sauté lamb about 3 minutes on each side for medium-rare meat. Transfer lamb to a plate and keep warm.
• To skillet add shallot 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 purée between 2 plates and top with lamb and sauce.