Tamari Lamb Loin With EdamameFrom mystic_river1 7 years ago
- 1 lamb loin (I used 2 so I could have leftovers) shopping list
- 1.5 cups shelled and skinned edamame (1 small bag) shopping list
- 1 small clove garlic shopping list
- tamari shopping list
- curry powder shopping list
- lemon juice shopping list
- Salt & pepper shopping list
- canola oil shopping list
- Microgreens and olive oil for garnish shopping list
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.
- you will need about 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 so very vibrant, 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.