• 4 1/2 to 5 oz (100 g) Lamb boneless shortloin (1 per serving)

Pinenut Fritters:

• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon chopped fresh thyme
• 5 cloves roasted garlic (minced)
• 1 egg
• 1/2 cup milk
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 7 ounces (225 g) roasted pinenuts

Cranberry Relish:

• 3 oranges
• 1 lemon
• 1 cup sugar
• 1 pound (450 g) cranberries
• 1/2 teaspoon fine white pepper
• 1 cinnamon stick
• 1/2 cup water

Lamb:

Cook seasoned lamb shortloins in a hot sauté pan, for about 2 minutes on each side until nicely caramelized. Remove from the pan and let rest.

Cranberry Relish:

Remove zest from one orange. Squeeze juice from all oranges and lemon. Place sugar, orange zest and juice in a non-reactive saucepan on medium heat and stir until the sugar has dissolved. Add remaining ingredients; cook for about 20 minutes until the relish has a jelly-like consistency. Cool at room temperature and then refrigerate (keeps indefinitely).

Pinenut Fritters:

In a bowl, place flour, baking powder, thyme, roasted garlic and egg. Mix to a paste. Slowly add the milk, whisking into a smooth batter. Add oil; season with salt and fresh pepper. Fold in roasted pinenuts.

To cook, place sauté pan on medium heat; add a little butter. Use a tablespoon of batter per fritter and cook for about 1 minute per side until golden and cooked through.

To Serve:

Place two or three pancakes per portion on each plate. Slice rested shortloin and arrange around pancakes. Serve with cranberry relish. Garnish with seasonal greens.