Lamb Medallions With White Bean Potato Puree And Red Wine S Recipe

• 1 med Russet, (baking) potato (about 1/2 lb.)
• 1 c. Liquid removed canned white beans
• 1 1/2 Tbsp. Extra virgin olive oil
• 1 lrg Garlic clove, chopped and mashed to a paste with 1/4 tsp. salt Four, (1-inch-thick) loin lamb chops, boned and tied All-purpose flour seasoned with salt and pepper for dredging
• 3 Tbsp. Finely minced shallot, (about 2 large)
• 1/4 c. Dry red wine
• 1/2 tsp Dijon mustard
• 1/3 c. Chicken or possibly beef broth
• 3 Tbsp. Heavy cream
• 1 Tbsp. Chopped fresh parsley leaves

Directions