Patrick Sage-y Crusted Lamb Loin with Angel Hair Pancake and Broken Hearts of Palm-Tomato Salad

Patrick Sage-y Crusted Lamb Loin with Angel Hair Pancake and Broken Hearts of Palm-Tomato Salad Recipe
Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
Don't be intimidated by the mushroom crust--it's easy to whirl dried porcini mushrooms in your coffee grinder. You can substitute a 12-ounce beef tenderloin or pork tenderloin for the lamb.

Yield:

3 servings

Recipe from

Cooking Light

Nutritional Information

Calories 629
Caloriesfromfat 40 %
Fat 27.7 g
Satfat 6.5 g
Monofat 15.2 g
Polyfat 2.9 g
Protein 41.2 g
Carbohydrate 50.5 g
Fiber 5.6 g
Cholesterol 302 mg
Iron 6.6 mg
Sodium 769 mg
Calcium 94 mg

Ingredients

Salad:
3/4 cup (1/2-inch) diagonally sliced canned hearts of palm (about 4)
1/3 cup vertically sliced red onion
2 tablespoons thinly sliced fresh basil
1 1/2 tablespoons sherry vinegar
1 1/2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
9 teardrop or round cherry tomatoes, halved
1 large garlic clove, minced
Pancakes:
1 1/2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
3 large eggs
3 cups cooked angel hair (about 6 ounces uncooked pasta)
1 tablespoon olive oil, divided
Lamb:
1 (0.35-ounce) package dried porcini mushrooms
1 tablespoon minced fresh or 1 teaspoon dried rubbed sage
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (12-ounce) boned lamb loin
1 teaspoon olive oil

Preparation

Preheat oven to 400°.

To prepare salad, combine first 9 ingredients in a bowl; toss gently to coat. Set aside.

To prepare pancakes, combine parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper, and eggs in a large bowl, stirring with a whisk. Add pasta; toss well to coat. Heat 1 teaspoon oil in a small nonstick skillet over medium-high heat. Add 1 cup pasta mixture; cook 1 minute on each side or until golden brown. Repeat procedure twice with 2 teaspoons oil and remaining pasta mixture; keep warm.

To prepare the lamb, place mushrooms in a spice or coffee grinder, and process until finely ground. Combine 1 tablespoon ground mushrooms, sage, 1/8 teaspoon salt, and 1/8 teaspoon pepper, reserving the remaining ground mushrooms for another use. Rub lamb with mushroom mixture. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add lamb; sauté 1 minute on all sides. Insert meat thermometer into thickest part of lamb. Wrap handle of skillet with foil; place skillet in oven. Bake at 400° for 8 minutes or until meat thermometer registers 145° (medium-rare) to 160° (medium). Let stand 5 minutes before slicing.

Place 1 pancake on each of 3 serving plates; top each pancake with 3/4 cup salad. Arrange 3 ounces lamb around each salad.

Mise en Place, Tampa, Florida,

Cooking Light

March 1999
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