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Pan Fried Lamb Tenderloin With Springtime Coulis Of Tiny Green Peas And Arugula Recipe
Add a photoServings: 4
Ingredients
- 8 tips of lamb tenderloin (around 500 g)
- ½ bunch fresh coriander.
- 2/3 lb (300 g) arugula
- 2/3 lb (300 g) shelled peas
- 2 garlic cloves
- 7 ounce (20 cl) chicken stock
- 1 tbsp lemon juice
- 1 tbsp walnut oil
- extra virgin extra virgin olive oil
- fleur de sel and pepper
Directions
- Peel garlic cloves
- Stem coriander
- Boil water in pan over high heat
- Scald arugula and peas for 2 to 3 minutes in boiling water
- Drain peas and arugula and dunk in ice water to stop cooking immediately
- Drain again and place in blender
- Add in chicken stock, lemon juice, walnut oil, garlic cloves and coriander to blender
- Blend ingredients till very, very fine. The final result must be a very liquid puree
- Filter liquid through muslin or possibly a conical strainer to obtain a very liquid green juice
- Salt and pepper juice to taste
- Take meat out ahead of time so it can reach room temperature
- Heat a stream of extra virgin olive oil in very warm frying pan
- Add in tenderloins and sear for 2 minutes on first side
- Turn and cook another 2 minutes. Sprinkle fleur de sel and add in a few twists from the peppermill
- Remove from heat and let rest on a heated rack for 5 minutes
- Cover bottom of a heated plate with coulis, then simply set 2 tenderloin tips on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 4 servings | |
| Calories 97 | |
| Calories from Fat 48 | 49% |
| Total Fat 5.6g | 7% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 374mg | 11% |
| Total Carbs 12.07g | 3% |
| Dietary Fiber 6.4g | 21% |
| Sugars 2.66g | 2% |
| Protein 4.06g | 6% |
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