Ingredients

• 2 medium baking potatoes, like russets (about 1 pound), peeled and cut into 1/2-inch pieces
• 2 cups drained canned white beans
• 2 tablespoons olive oil
• 2 large garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
• 8 (1-inch-thick) loin lamb chops, boned and tied
• All-purpose flour seasoned with salt and pepper, for dredging
• 1/4 cup, plus 2 tablespoons finely chopped shallot (about 4 large)
• 1/2 cup dry red wine
• 1 teaspoon Dijon mustard
• 2/3 cup chicken or beef broth
• 1/4 cup, plus 2 tablespoons heavy cream
• 2 tablespoons minced fresh parsley leaves

Instructions

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