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.

Recipe by Cooking Light March 1999

Gallery

Becky Luigart-Stayner; Styling: Mary Catherine Muir

Recipe Summary

Yield:
3 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Source

Mise en Place, Tampa, Florida

Nutrition Facts

629 calories; calories from fat 40%; fat 27.7g; saturated fat 6.5g; mono fat 15.2g; poly fat 2.9g; protein 41.2g; carbohydrates 50.5g; fiber 5.6g; cholesterol 302mg; iron 6.6mg; sodium 769mg; calcium 94mg.