Recipes

Marinated American Lamb Tenderloin and Blood Orange Salad

From: Chef Edward Leonard, CMC, AAC, Le Cordon Bleu Schools in North America. Yield: 6 servings.

1 small red onion, thinly sliced
1 medium-sized bunch chocolate mint
1 red chili
½  cup roasted sesame oil
2 limes, juiced
1 tsp. turmeric powder
½ tsp. fennel seeds
pinch of gr

Register to view the full article

Register to view this article

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish