Recipe

Tamari Lamb Loin With Edamame Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 10 months, 2 weeks ago This will float your boat if you like lamb and edamame and I love both. I hope you will try this. Please let me know if you do and I would make any adjustments. Prep:30m Cook:30m Servings:3	Mystic_rive
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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.

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.

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Comments

danerin2 10 months, 2 weeks ago said:
This sounds terrific! I'll let you know how it turns out when I try it. I have some lamb loin chops in the freezer. Thanks for the post!

dond 10 months, 2 weeks ago said:
My instinct would be to omit the oil when pureeing the edamame beans and swirl some unsalted butter into the hot puree just before serving. I might also substitute a little fresh ginger (I'd run it through a microplane to make certain it's as fine as I can get it) for the curry.

tilgidh 3 days, 9 hours ago said:
Taking "dond's" advice, I have to give this a five!

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