Lamb Medallions With White Bean Puree Recipe - Cooking Index
2 | Loin lamb chops - (8 oz ea) - boned, fat and | |
Tail removed, and tied | ||
Marinade | ||
1 tablespoon | 15ml | Balsamic vinegar |
1 | Garlic clove - minced | |
1/2 teaspoon | 2.5ml | Dijon mustard |
White Bean Puree | ||
Olive oil cooking spray - as needed | ||
1/2 cup | 31g / 1.1oz | Chopped onions |
2 | Garlic cloves - minced | |
1/2 teaspoon | 2.5ml | Chopped fresh sage |
1 teaspoon | 5ml | Balsamic vinegar |
1/8 teaspoon | 0.6ml | Salt - (optional) |
Freshly-ground black pepper - to taste | ||
Fresh tarragon sprigs - for garnish | ||
1 | Cannellini beans - (15 oz) - drained, rinsed, | |
And drained again | ||
1 | Plum tomato - (4 oz) - 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.
This recipe yields 2 servings.
Exchanges Per Serving: 4 Lean Protein (Meat), 2 Carbohydrate (1 1/2 Bread/Starch and 1 Vegetable).
Nutrition Facts: 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.
Source:
Diabetic Recipes at http://www.diabetic-recipes.com
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