Sesame-coated Lamb Medallions With Thai-style Citrus Glaze

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin, trimmed of silverskin and fat, cut into 1/2 inch medallions
• 2 tablespoons canola oil, use in pan to saute the lamb (or peanut oil)
• 1 large egg
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon ground szechuan peppercorns (or fresh ground black pepper)
• 1/2 cup sesame seeds
• 1 cup fresh grapefruit juice
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1/4 cup fresh lemon juice (or more)
• 2 teaspoons minced fresh ginger
• 3 tablespoons light corn syrup (or dark and could even use sugar)
• 1 teaspoon sriracha chili sauce (or other asian hot chili sauce)
• 2 tablespoons fish sauce (nam pla or nuoc mam)
• 4 cups shredded iceberg lettuce
• fresh cilantro stem

Recipe

• 1 in a bowl, combine all the coating ingredients except the sesame seeds. add the lamb, toss well so that all pieces are well coated, and marinate at room temperature for 30 minutes.
• 2 meanwhile, prepare the citrus glaze. mix the citrus juices with the ginger in a non-reactive saucepan. bring to a boil and boil vigorously for ten minutes. add the corn syrup, chili sauce, and fish sauce, stir, and continue to boil until the sauce reduces to a very light syrup (the sauce should not be thick enough to coat the back of a spoon). taste the sauce--it should have a tangy citrus flavor. adjust the flavor as necessary with additional sugar or lemon juice, and season to taste with salt and pepper.
• 3 place the sesame seeds on a plate and press the medallions into the seeds so that they're well coated on both sides. set aside to dry slightly.
• 4 in a large non-stick skillet , heat the oil over medium-high heat. put in the lamb and cook until toasty brown on one side, about 2 minutes. turn and cook for two minutes more. add the citrus sauce and cook for 1 minute more, turning the lamb medallions to coat well.
• 5 divide the lettuce among four plates and top each with 3 or 4 pieces of lamb. spoon some more sauce over the tops and garnish with the cilantro sprigs. serve with steamed rice and a stir-fried vegetable of your choice.