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The pear and corriander salsa make a sweet, tart and fresh side for the lamb. A nice late summer dish - or for any time of year for that matter.
Lamb loin is a very nice meat, tender. It lends itself well to light dishes. When you roast it, don't overcook it as you would destroy the subtle taste of the meat.
The roasted lamb loin, served with the pear and corriander salsa, accompanied by steamed baby bok choi and panfried parisiennes potatoes.
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This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them.