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

Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
Yield 3 servings
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

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

  3. 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.

  4. 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.

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