Try this Lamb Medallions with White-Bean Potato Puree And Red-Wine S recipe, or contribute your own.
Suggest a better descriptionIn 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 saute 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 puree between 2 plates and top with lamb and sauce. Serves 2. Gourmet October 1994
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Serving Size: 1 Serving (640g) | ||
Recipe Makes: 1 | ||
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Calories: 629 | ||
Calories from Fat: 131 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.5g | 19 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 30.6mg | 9 % | |
Sodium 402.2mg | 14 % | |
Potassium 2160.5mg | 57 % | |
Total Carbohydrate 94.8g | 28 % | |
Dietary Fiber 13.9g | 56 % | |
Sugars, other 80.9g | ||
Protein 23g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 629
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