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 ground cloves 2½ lb. American Lamb tenderloin, trimmed ½ cup clarified butter 8 blood or regular oranges ½ cup dried cilantro ½ cup dried pineapple mint 3 ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.