Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 600 grams of lamb medallions dry with paper towels, then season all sides evenly with 0.5 teaspoon salt, 0.25 teaspoon black pepper, 0.5 teaspoon ground cumin, and 0.5 teaspoon ground coriander.

2. 2

   Prepare the harissa-apricot glaze by combining 3 tablespoons harissa paste, 100 grams finely diced dried apricots, 2 tablespoons honey, 1 tablespoon lemon juice, 0.5 teaspoon ground cumin, 0.25 teaspoon ground coriander, and 60 milliliters of water or broth in a small saucepan.

3. 3

   Bring the glaze mixture to a gentle simmer over medium-low heat, stirring occasionally for 5 minutes until the apricots soften and the sauce slightly thickens, then remove it from the heat.

4. 4

   Heat 1 tablespoon of olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering, then pan-sear the seasoned lamb medallions for 3-4 minutes per side for medium-rare, or until desired doneness, and set them aside on a plate.

5. 5

   In the same skillet, add 1 tablespoon of fresh olive oil, then sauté 1 large thinly sliced onion and 2 medium julienned carrots over medium heat for 8-10 minutes, stirring occasionally until vegetables are tender-crisp.

6. 6

   Season the sautéed vegetables with 0.25 teaspoon salt, 0.125 teaspoon black pepper, and 0.25 teaspoon ground cumin, then add the pan-seared lamb medallions back to the skillet with the vegetables.

7. 7

   Pour the prepared harissa-apricot glaze over the lamb and vegetables, tossing gently to coat, and simmer for 1-2 minutes until heated through.

8. 8

   Serve the Uzbek Pan-Seared Lamb immediately, garnished with 15 grams of chopped fresh cilantro if desired.