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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
White Bean Purée:
To garnish (optional):
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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