Additional information
| RECIPE TYPE | Culinary Competition Finalist |
|---|---|
| DIETARY | |
| NUTRITIONALS | 10-20g fat, 300-500cal/portion, 500-750mg sodium |
Gluten Free Greek Herb and Potato Crusted Lamb Tenderloin with Potato Caviar and Refried Bean cold Noodle
2016 AHF Culinary Competition Finalist Team
Todd Daigneault and Daniel Kous
Overlook Medical Center (Summit, New Jersey)
Herbed and potato crusted lamb loin accompanied by a mint oregano pesto and served with a cold refried bean noodle and potato caviar pearls. This plate is garnished with a kale and cilantro slaw.
Prep time: 15 minutes
Cook time: 25 minutes
Yield 12 Portions
Download the recipe below
