676. LAMB TENDERLOIN with FAVA BEANS, DATES, and SMOKED BACON

yields 6 servings


12 slices bacon
24 dates, pitted
2 cups grated parmesan cheese
2 cups blanched and peeled fava beans
1 Tablespoon butter
Salt and pepper to taste
12 lamb tenderloins
1 ounce olive oil

Preheat oven to 350?F. Cut each slice of bacon in half crosswise to yield 24 pieces. Stuff dates with parmesan cheese and then wrap the stuffed dates with bacon. Arrange wrapped dates on a sheet pan and roast in oven for 10 minutes.

In a sauté pan, gently heat the fava beans with butter and season with salt and pepper to taste.

Season lamb with salt and pepper. Heat a separate sauté pan with olive oil. Sear lamb on all sides and cook to desired temperature. Slice the lamb and serve over fava beans and dates.


courtesy of: Chef Geoff Gardner, Sel de la Terre, 255 State Street, Boston, Massachusetts 02109, (617) 720-1300