Tamari Lamb Loin with Curried Edamame Puree

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

Step 1:

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. Yes, this will take a while. Consider sitting down and watching a tv show while you’re doing this—it took me 20 minutes, exactly enough time to watch a Tivo’d Futurama. We need about 1.5 cups of shelled, cooked beans.

Step 2:

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).

Step 3:

The green is so very vibrant, and just doesn't show up in the photographs. It looks awesome and these pictures just don't do justice.

Heat the edamame puree in a small pot over or fry pan low heat, stirring occasionally.

Step 4:

Meanwhile, sear your lamb loin over medium heat in canola oil, about 4-5 minutes per side. Keep the middle rare to medium-rare.

Step 5:

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.