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Ingredients

How to make it

  • Lightly cook 1 medium clove of garlic in enough olive oil to cover, over low heat, for 15 minutes or until soft and starting to turn lightly golden.
  • When tender, remove from heat.
  • Rub the lamb down with black pepper and about 1 TB per loin of tamari.
  • Let marinate and come to room temp for about 30 minutes.
  • Cook and shell your edamame, removing the skins
  • 1.5 cups of shelled, cooked beans.
  • In a food processor, puree the beans with the garlic, a tsp or two of lemon juice, and enough of the garlic olive oil (about 3 TB) and some water (also about 2 TB) to keep it loose. Add curry powder to taste (I used about 1 tsp, I think. I just added and tasted).
  • The green is very brilliant.
  • Heat the edamame puree in a small pot over or fry pan low heat, stirring occasionally.
  • Meanwhile, sear your lamb loin over medium heat in canola oil, about 4-5 minutes per side.
  • Keep the middle rare to medium-rare.
  • Remove from heat, tent with foil, and let rest about 7 minutes.
  • Slice into medallions,
  • plate onto a bed of edamame puree.
  • Garnish with a tiny microgreen salad dressed with olive oil and salt.
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Reviews & Comments 1

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    " It was excellent "
    legoflamb ate it and said...
    Great picture, amazing color. This recipe is tasty and so simple.
    Was this review helpful? Yes Flag

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