Dessert: Patrick Sage-y Crusted Lamb Loin with Angel Hair Pancake and Broken Hearts of Palm-Tomato Salad

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.

This recipe includes superfoods such as:

Basil

Health benefits of Patrick Sage-y Crusted Lamb Loin with Angel Hair Pancake and Broken Hearts of Palm-Tomato Salad

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

3/4 cup (1/2-inch) diagonally sliced canned hearts of palm (about 4)
1/3 cup vertically sliced red onion
2 tablespoons thinly sliced fresh basil
1 1/2 tablespoons sherry vinegar
1 1/2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
9 teardrop or round cherry tomatoes, halved
1 large garlic clove, minced

Instructions

Preheat oven to 400 °.
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.

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