Lamb Medallions with white Bean Puree
(makes 2 servings)
|2||8-ounce (240 g) loin lamb chops, boned, fat and tail removed, and tied|
|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)|