Tamari Lamb Loin With Curried Edamame Puree Recipe

How to make it

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• 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.