A behind-the-kitchen report from The Tremonster
Fat Cats Recipe:
Ricardo Sandoval’s Tandori Lamb Loin with Mint Yogurt Chutney and Quinoa Pilaf
oven temp 350 degrees
for the tandoori spice
2 teas salt
2 tablespoons sweet paprika
1 tablespoon cumin
1 tablespoon coriander
1-1/2 teaspoon cayenne pepper
1 teaspoon tumeric
1 teaspoon ground pepper
8-10 oz lamb loin
2 tb oil
mix spice, then rub lamb loin with tandoori spice. let loin rest for 1 hour.place oil in frying
pan and bring to medium hot temperature. place lamb in pan and cook 2-3 minutes per
side. place in oven for 5-8 minutes for additional cooking to your desired temperature.
let rest on cutting board for a few minutes before slicing). serve with salsa verde, mint
yougurt….
spring quinoa pilaf
1/4 cup of quinoa cooked
spring vegetables( blanched fava beans and then shell, blanched asparagus, scallion…)
knob of butter
salt & pepper
chop asparagus, and scalliions
place butter in pan add vegetables. toss spring vegetables in pan until equally warmed.
add quinoa and toss until mixed. salt and pepper to desired taste.
