Lamb Medallions with white Bean Puree
(makes 2 servings)
| 2 | 8-ounce (240 g) loin lamb chops, boned, fat and tail removed, and tied |
| Marinade: |
| 1 | tablespoon (15 ml) balsamic vinegar |
| 1 | clove garlic minced |
| 1/2 | teaspoon (2.5 ml) Dijon mustard |
| White Bean Puree: |
| olive oil cooking spray |
| 1/2 | cup chopped onions |
| 2 | cloves garlic, minced |
| 1/2 | teaspoon (2.5 ml) chopped fresh sage |
| 1 | teaspoon (5 ml) balsamic vinegar |
| 1/8 | teaspoon (0.6 ml) salt (optional) |
| freshly ground pepper |
| fresh tarragon sprigs for garnish |
| 1 | 15-ounce (425 g) cannellini beans, drained, rinsed, and drained again |
| 1 | 4-ounce (120 g) plum tomato, seeded and finely chopped |
- 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 minutes.
- Meanwhile, lightly coat a small nonstick skillet with cooking spray; add the onions and cook, stirring, over medium heat until onions wilt, about 8 minutes. Add the garlic and continue to cook for 1 minute.
- Place the beans in food processor or blender. Add the cooked onion, sage, and vinegar, along with salt (if using) and pepper. Process until smooth. Transfer to a covered container to take to the picnic site.
- Light a grill or preheat the broiler. Grill lamb medallions about 7 minutes total time, turning once, for medium rare.
- Transfer from grill to a carving board. Let sit for 10 minutes, then remove the string and slice into thin strips. Pack slices in a covered container to take to the picnic site.
| Per serving: | 371 calories (27% calories from fat), 37 g protein, 11 g total fat (4.6 g saturated fat), 29 g carbohydrate, 7 g dietary fiber, 95 mg cholesterol, 424 mg sodium |
| Diabetic exchanges: | 4 lean protein (meat), 2 carbohydrate (1 1/2 bread/starch and 1 vegetable) |
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