Recipe

Tamari Lamb Loin With Curried Edamame Puree Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 2 years, 1 month ago Lamb is my favorite meat .coupled with this edamame curry it smells and looks good enough to eat.Try it and let me know if it pleases you . Prep:30m Cook:30m Servings:3	Mystic_rive
	quick and easy

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Ingredients

1 lamb loin (I used 2 so I could have leftovers)

1.5 cups shelled and skinned edamame (1 small bag)

1 small clove garlic

Tamari

Curry powder

Lemon juice

Salt & pepper

Canola oil

Microgreens and olive oil for garnish

Directions

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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