Instructions
Pan Seared Lamb Medallions on Butter Bean Stew with Salsa VerdeLamb
-Mix all ingredients together except salt, evoo, stock and butter. Marinate 15-30mins.
-Get
pan hot on medium high heat. Add a little EVOO and butter. When it
starts to smoke a little, sear lamb at 3-4mins a side for medium. Baste
continuously with pan oil and butter when searing. Set lamb aside and
drain oil.
-Deglaze pan with chicken stock and set pan jus aside.
Bean Stew
-Get dutch oven hot on low heat. Render bacon fat for 5 mins. Turn up
heat to medium and add carrots, onions, celery and a little EVOO if
it's too dry. Saute 5 mins.
-Add tomato paste, bay leaf, thyme, garlic and pepper. Toss. Saute until vegetables are lightly caramelized.
-Add
beans and toss. Saute 5 mins. Add stock and bring to boil. Turn heat to
low and simmer uncovered until right consistency. Season to taste.
Salsa Verde
-Put everything in a blender and blitz. Do not add salt.
Putting it altogether:-Make bean stew until half way through last step when it's simmering.
-Sear lamb and set aside. Deglaze. Add pan jus to bean stew.
-Blitz salsa verde.
-Bean stew is ready. Fold in 1 Tbsp of Salsa Verde.
-To plate, ladle stew in the middle of plate, top with lamb. Drizzle remaining Salsa Verde if desired.
-Serve.