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Lamb Medallions with White Bean Purée

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Lamb Medallions with White Bean Purée

Annabel Langbein Lamb Medallions with White Bean Purée Recipe
Annabel Langbein Media
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Lamb Medallions with White Bean Purée
400g lamb medallions 1/2 tsp smoked paprika (sweet) 1/2 tsp ground cumin 1/2 tsp flaky salt ground black pepper a little olive oil, for frying White Bean Purée: 2 tbsp olive oil 2 cloves garlic, sliced finely grated zest of 1 lemon salt and ground black pepper 1 tsp dry oregano a pinch of chilli flakes 2 x 400g cans white beans 2 tbsp chopped parsley 2 tbsp lemon juice (or more to taste) Pan Jus: 2 tsp apple syrup or apple juice concentrate 1/2 cup vegetable or chicken stock 2 tbsp red wine vinegar To garnish (optional): ½ cup frozen peas and/or frozen soya (edamame) beans 3 handfuls (75g) rocket or spinach leaves

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/lamb-medallions-with-white-bean-pur%C3%A9e/386
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Prep time:
5 mins
Cook time:
15 mins
Serves:
3
  • 400g lamb medallions
  • 1/2 tsp smoked paprika (sweet)
  • 1/2 tsp ground cumin
  • 1/2 tsp flaky salt
  • ground black pepper
  • a little olive oil, for frying

White Bean Purée:

  • 2 tbsp olive oil
  • 2 cloves garlic, sliced
  • finely grated zest of 1 lemon
  • salt and ground black pepper
  • 1 tsp dry oregano
  • a pinch of chilli flakes
  • 2 x 400g cans white beans
  • 2 tbsp chopped parsley
  • 2 tbsp lemon juice (or more to taste)

Pan Jus:

  • 2 tsp apple syrup or apple juice concentrate
  • 1/2 cup vegetable or chicken stock
  • 2 tbsp red wine vinegar

To garnish (optional):

  • ½ cup frozen peas and/or frozen soya (edamame) beans
  • 3 handfuls (75g) rocket or spinach leaves

To season the lamb, mix together smoked paprika, cumin, flaky salt and pepper. Sprinkle all over lamb medallions. 

Heat a little olive oil in a heavy-based frypan and cook lamb over a medium to high heat until done to your liking (about 2-3 minutes each side for medium-rare). Remove lamb from pan, cover and leave to rest for about 5 minutes while you prepare the White Bean Purée. Keep the pan without washing to use to make the Pan Jus.

To make the White Bean Purée, heat olive oil in a pot and sizzle garlic, lemon zest, salt and pepper, oregano and chilli flakes. Rinse and drain white beans and add to the pot. Cook gently for 3-4 minutes until they are heated through and the flavours have infused. Mash or blend to a roughish purée, add parsley and then stir in the lemon juice to taste. (You can also make this ahead and reheat it.)

To make a quick Pan Jus, return the meat pan to the heat, add apple syrup or concentrate, stock, red wine vinegar, salt and lots of black pepper. Give it a good stir to lift all the pan brownings and simmer until reduced by half. 

To prepare the garnish, place peas and/or soya beans in a pot with ½ cup water, a splash of olive oil and a little salt and place rocket on top. Cover, cook until rocket is just wilted (about 1 minute) then drain.

To serve, heat 4 dinner plates. Slice the lamb thinly across the grain, stirring any of the meat juices into the Pan Jus. Divide the White Bean Purée between the plates, arrange the wilted rocket on top, then the sliced lamb. Drizzle with Pan Jus and sprinkle the peas or soya beans around the plate.

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2 comments

An excellent dish with a very interesting pint and made with quality products like those I recommend to buy at http://vegetablepuree.com/ without more, a good contribution and thanks for the recipe, it continues like this, you need many products that yes
Vegetablepuree June 26, 2017
My husband and I love your Lamb Medallion receipe, fantastic flavours and will certainly be making it again, thank you
YvpnneT August 19, 2013
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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