Tuesday, April 26, 2011
With mug of coffee in hand, my un-socked feet roomy in a pair of well-worn work shoes I beeline to the garden. A plot that a mere month ago was barren above ground but just centimeters below spring had sprung. Now, the land is speckled with tender, verdant leaves supported by stalks that are still a bit shaky, but committed. Just as determined, as I am to keep unwanted invaders from choking out the plants I have such high hopes for.
Yes, the season of spring is nascent greenery but it is also awash with purples,
Macadamia encrusted Lamb - serves 4
1-1/2 pounds lamb loin fillet
1/4-cup chopped macadamia nuts
2-teaspoons chopped thyme leaves
2-teaspoons chopped mint leaves
1-teaspoon chopped oregano leaves
1-garlic cloves – crushed to a paste
1/8-teaspoon cayenne pepper
1-tablespoon pomegranate molasses
Salt and freshly ground pepper to taste
Pre-heat the oven to 400-degrees.
Quickly rinse, under cold water, and pat dry the lamb fillets.
In a bowl combine the nuts, breadcrumbs, thyme, mint, oregano, garlic, cayenne, pomegranate molasses, salt and pepper to thoroughly combine.
Divide the nut mixture among the fillets gently patting it onto one side of the lamb.
Place the lamb in the oven and cook for 10 minutes. Remove from the oven, and rest the meat five minutes. Slice each fillet into fourths and serve.