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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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It is, in my view, the duty of an apple to be crisp and crunchable, but a pear should have such a texture as leads to silent consumption. Edward Bunyard