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

PAN FRIED LAMB MEDALLIONS WITH A ROASTED YELLOW SQUASH PUREE

Steps:

• Preheat the oven to 350 degrees F.
• For the puree: Coat the whole garlic cloves and yellow squash with olive oil and a few pinches of sea salt in a medium bowl. Put the coated squash and garlic in a 9 1/2 by 11-inch baking pan. Put the baking pan into the oven and bake until the skin is somewhat charred, about 15 minutes.
• In a blender, add the roasted garlic, yellow squash, and vegetable stock. Blend until it has the consistency of applesauce.
• For the lamb: In a medium sized mixing bowl, coat each lamb medallion with the minced garlic, salt, and black pepper. In a 12-inch saute pan over medium-high heat, sear the lamb medallions until a brown crust forms, 1 to 2 minutes on each side. Immediately remove from the heat.
• To serve, pour a helping of puree on a plate and serve 2 lamb medallion over it.

HERB-CRUSTED RACK OF LAMB WITH WHITE BEAN PURéE

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.
• Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard (Step 1, above). Pack over the herb crust (Step 2), drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked - this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest.
• While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. Tip into a saucepan to gently heat.
• Wilt the spinach in the remaining olive oil in another frying pan. Once the lamb has rested, carefully carve it into chops (Step 3), trying to keep the crust intact. Divide the warm bean purée between 4 plates, add a small mound of spinach, then arrange 3 lamb chops on top of each portion. Sprinkle with stray crumbs and drizzle with a little olive oil.

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.

MEDALLIONS OF PORK WITH RED-WINE SAUCE

Steps:

• Place the pork slices on a flat surface. Pound the meat lightly with a mallet or meat pounder. Sprinkle with salt and pepper.
• Combine the ginger, thyme, bay leaf, clove, wine, vinegar and honey in a bowl and blend well. Place the sliced pork in a dish. Pour the mixture over the pork and marinate for 10 minutes.
• Drain the pork medallions and pat dry. Reserve the marinade.
• Heat the oil in a nonstick skillet large enough to hold the slices in one layer. When the oil is hot add the slices of meat and cook over medium-high heat about 5 minutes or until browned. Turn the slices and cook about 5 minutes more. Reduce the heat and continue cooking for about 2 minutes longer. Transfer the meat to a warm serving platter. Keep warm.
• In the same skillet, add the shallots and cook, stirring, until wilted. Add the reserved marinade and cook, stirring and scraping the bottom. Add any juices that have accumulated from the platter. Scrape the bottom with a wooden spatula and cook until the marinade is reduced to 3/4 of its original quantity. Swirl in the butter and pour the sauce over the medallions. Remove the bay leaf and thyme sprigs before serving.

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 RACK OF LAMB WITH WHITE BEAN PUREE AND RED WINE REDUCTION

Steps:

• Heat olive oil for red wine reduction in a large saucepan over medium heat. Add onion and celery; saute until slightly brown, 8 to 10 minutes. Add Cabernet, tomatoes, apple, vinegar, butter, and garlic; simmer until sauce has reduced and is thick enough to coat the back of a spoon, 15 to 30 minutes. Strain and keep warm.
• At the same time, combine beans, butter, and garlic for bean puree in a small saucepan over medium heat. Cook for about 25 minutes, then puree with an immersion blender, adding white whine to thin if needed.
• Preheat the oven to 450 degrees F (230 degrees C).
• Combine bread crumbs, 2 tablespoons olive oil, garlic, rosemary, mustard, 1 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor; pulse gently until blended.
• Heat remaining 1 tablespoon oil in an oven-proof skillet over high heat. Season lamb with salt and pepper and sear racks on both sides until browned, about 3 minutes per side. Coat racks liberally with bread crumb mixture.
• Transfer to the preheated oven and cook until an instant-read thermometer inserted into the center reads at least 145 degrees F (68 degrees C), 12 to 15 minutes. Allow racks to rest before cutting into 2-rib servings.
• Place ribs in the center of serving plates. Drizzle reduction sauce on and around the ribs and spoon the bean puree into slight mounds on 3 sides outside the reduction.

BEEF MEDALLIONS IN RED WINE SAUCE

Steps:

• Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to flatten to generous 1/4-inch-thick medallions. Season lightly with salt and pepper.
• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, sauté beef in skillet until brown on outside but still pink in center, about 2 minutes per side. Transfer beef to plate. Add remaining butter to same skillet. Add garlic, shallots and thyme; sauté until tender, about 3 minutes. Add flour; stir 1 minute. Add broth and wine. Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes. Return beef and any collected juices to sauce in skillet; heat through, about 1 minute. Transfer beef to plates, Spoon sauce over.

LAMB MEDALLIONS WITH BLACK-OLIVE WINE SAUCE

Steps:

• Pour olive oil into a shallow dish, and distribute half the garlic and one-third of the rosemary in the oil. Slice the lamb across into eight rounds, lightly pound each into a 1/4-inch-thick medallion, and place in oil. Sprinkle the lamb with one-third of the chopped rosemary and the remaining half of garlic; set aside for 20 minutes. (For more intense flavor, marinate several hours or overnight.)
• Pour 2 tablespoons oil-garlic marinade into large skillet; place over medium-high heat. Add medallions; cook until browned on the outside, medium rare inside, about 1 minute on each side. Transfer to a platter, cover with foil to keep warm, and pour off the fat from skillet.
• Add wine and stock; cook, stirring constantly to loosen any cooked-on browned bits. Add remaining third of rosemary and the olive paste, and cook until the liquid has reduced by two-thirds. Swirl in the butter until the sauce has thickened slightly, about 1 minute. Arrange the medallions on a serving platter, pour the sauce over the lamb, and serve immediately.

BEEF MEDALLIONS IN RED WINE SAUCE

Steps:

• Cut beef medallions crosswise into 12 equal rounds.
• Pound beef rounds to flatten to generous 1/4-inch-thick medallions.
• Season lightly with salt and pepper.
• Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
• Working in batches, cook beef in skillet until brown on outside but still pink in center, about 2 minutes per side.
• Transfer beef to plate.
• Add remaining butter to same skillet.
• Add garlic, onion and thyme to skillet and sauté until tender, about 3 minutes.
• Add flour and stir 1 minute.
• Add broth and wine.
• Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes.
• Return beef and any collected juices to sauce in skillet and heat through, about 1 minute.