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

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 629
  • Calories from fat: 40%
  • Fat: 27.7g
  • Saturated fat: 6.5g
  • Monounsaturated fat: 15.2g
  • Polyunsaturated fat: 2.9g
  • Protein: 41.2g
  • Carbohydrate: 50.5g
  • Fiber: 5.6g
  • Cholesterol: 302mg
  • Iron: 6.6mg
  • Sodium: 769mg
  • Calcium: 94mg


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Patrick Sage-y Crusted Lamb Loin with Angel Hair Pancake and Broken Hearts of Palm-Tomato Salad Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy