Orange-ginger Lamb Medallions

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 cup fresh orange juice
• 1 teaspoon cornstarch
• 2 tablespoons peanut oil
• 1/4 cup finely chopped shallot
• 2 tablespoons minced peeled fresh ginger
• 2 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1/2 cup chicken broth
• 1 tablespoon soy sauce
• 2 lamb tenderloin, each cut crosswise into 6 slices (1 pound each)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 tablespoon unsalted butter

Recipe

• 1 in a small bowl, stir together 2 tablespoons orange juice and cornstarch until smooth. set aside.
• 2 in a medium saucepan over medium-high heat, heat 1 tablespoon oil. add shallots, ginger, garlic, and red pepper flakes; cook, stirring frequently, until shallots are light golden, about 3 minutes. add remaining orange juice, broth, and soy sauce. bring to a boil; boil until reduced to 1 cup, about 6 minutes. whisk in cornstarch mixture; boil 1 minute. remove saucepan from heat and set aside.
• 3 place lamb slices cut side down on work surface and flatten slightly with the palm of your hand to make medallions. sprinkle with salt and pepper.
• 4 in a 12-inch nonstick skillet over medium-high heat, melt butter with remaining 1 tablespoon oil. add lamb and cook in batches until browned and cooked through, 4 to 5 minutes per side. transfer lamb to a platter.
• 5 add sauce to skillet with drippings; place skillet over medium-high heat. bring sauce to a boil, stirring to scrape up any brown bits. stir in juices from lamb on platter. remove skillet from heat and add lamb slices to skillet, turning to coat with sauce.