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

Directions

1. 1
   Preheat oven to 40
2. 2
   To prepare salad, combine first 9 ingredients in a bowl; toss gently to coat. Set aside.
3. 3
   To prepare pancakes, combine parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper, and eggs in a large bowl, stirring with a whisk.
4. 4
   Add pasta; toss well to coat.
5. 5
   Heat 1 teaspoon oil in a small nonstick skillet over medium-high heat.
6. 6
   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.
7. 7
   To prepare the lamb, place mushrooms in a spice or coffee grinder, and process until finely ground.
8. 8
   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.
9. 9
   Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
10. 10
    Add lamb; saut 1 minute on all sides. Insert meat thermometer into thickest part of lamb. Wrap handle of skillet with foil; place skillet in oven.
11. 11
    Bake at 400 for 8 minutes or until meat thermometer registers 145 (medium-rare) to 160 (medium).
12. 12
    Let stand 5 minutes before slicing.
13. 13
    Place 1 pancake on each of 3 serving plates; top each pancake with 3/4 cup salad. Arrange 3 ounces lamb around each salad.