Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 600 grams of lamb loin or sirloin into 1-inch thick medallions and gently pound each medallion to about 3/4-inch thickness.

2. 2

   In a large bowl, combine the lamb medallions with 1/2 of a large red onion, thinly sliced, 4 cloves of minced garlic, 1.5 teaspoons of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of salt, and 0.5 teaspoon of freshly ground black pepper, then mix well and let it marinate at room temperature for 30 minutes.

3. 3

   For the pomegranate-mint salsa, combine the remaining 1/2 of the large red onion, finely diced, 1/2 cup of pomegranate arils (from the large pomegranate), 1/4 cup of chopped fresh mint leaves, 1/4 cup of chopped fresh cilantro, 2 tablespoons of freshly squeezed lemon juice, and 1 teaspoon of honey (optional) in a small bowl, then gently stir to combine.

4. 4

   Heat 3 tablespoons of vegetable oil in a large heavy-bottomed pan or cast-iron skillet over medium-high heat until shimmering, then carefully add the marinated lamb medallions in a single layer without overcrowding the pan.

5. 5

   Sear the lamb medallions for 3-4 minutes per side for medium-rare, or longer for desired doneness, until a deep golden-brown crust forms on each side.

6. 6

   Remove the pan-seared lamb medallions from the skillet and let them rest on a cutting board for 5 minutes to allow the juices to redistribute.

7. 7

   Arrange the rested lamb medallions on serving plates and spoon a generous amount of the fresh pomegranate-mint salsa over each portion.