Lamb Chops with White Bean-Potato Puree and Red Wine Sauce Recipe

Name: Lamb Chops with White Bean-Potato Puree and Red Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium russet potato (about 1/2 pound), peeled and cut into 1/2-inch pieces; 1 cup drained canned white beans; 1 1/2 tablespoons olive oil; 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt; 4 (1-inch thick) loin lamb chops; All-purpose flour, seasoned with salt and pepper for dredging; 3 tablespoons finely chopped shallot (about 2 large); 1/4 cup dry red wine; 1/2 teaspoon Dijon mustard; 1/3 cup chicken or beef broth; 3 tablespoons heavy cream; 1 tablespoon minced fresh parsley leaves

Servings: persons

1 medium russet potato (about 1/2 pound), peeled and cut into 1/2-inch pieces
1 cup drained canned white beans
1 1/2 tablespoons olive oil
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
4 (1-inch thick) loin lamb chops
All-purpose flour, seasoned with salt and pepper for dredging
3 tablespoons finely chopped shallot (about 2 large)
1/4 cup dry red wine
1/2 teaspoon Dijon mustard
1/3 cup chicken or beef broth
3 tablespoons heavy cream
1 tablespoon minced fresh parsley leaves

1
In a small saucepan, combine the potato with water to cover and boil until tender, about 10 minutes.
2
Add beans and simmer 2 minutes.
3
Drain the mixture well, reserving about 1/3 cup cooking water, and force through a ricer or food mill back into pan.
4
Stir in 1/2 tablespoon oil, about 1/3 garlic paste, salt and pepper to taste, and enough reserved cooking water to reach desired consistency and keep warm.
5
In a shallow dish dredge lamb in flour, shaking off excess.
6
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.
7
Transfer the lamb to a plate and keep warm.
8
To the skillet, add shallot and remaining garlic paste and cook over moderately low heat, stirring, until softened.
9
Deglaze the skillet with wine over high heat, scraping up any browned bits, and boil until reduced by about half.
10
Stir in mustard, broth, and cream and simmer until thickened.
11
Stir in parsley.
12
Divide puree between 2 plates and top with lamb and sauce.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium russet potato (about 1/2 pound), peeled and cut into 1/2-inch pieces, 1 cup drained canned white beans, 1 1/2 tablespoons olive oil, 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt, and more.

Yes, Lamb Chops with White Bean-Potato Puree and Red Wine Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Chops with White Bean-Potato Puree and Red Wine Sauce

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