Lamb Medallions With Garlic-ginger-pomegranate Sauce

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup water
• 1/4 cup pomegranate juice
• 1 1/2 tablespoons fresh lemon juice
• 1 1/2 tablespoons light soy sauce
• 1 teaspoon minced fresh ginger
• 2 garlic cloves, minced
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 1 (1 lb) lamb tenderloin, trimmed
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons olive oil
• 1 tablespoon water
• 1 teaspoon cornstarch
• 2 tablespoons chopped fresh cilantro

Recipe

• 1 combine the first 6 ingredients in a zip-lock freezer bag; add ¼ teaspoon salt and 1/8 teaspoon pepper.
• 2 add lamb; marinate in refrigerator 2 hours, turning bag occasionally.
• 3 remove lamb from bag, reserving marinade.
• 4 sprinkle lamb with ¼ teaspoon salt, 1/8 teaspoon pepper (or to taste) and flour.
• 5 preheat oven to 350°.
• 6 heat oil in a large ovenproof skillet over med-high heat.
• 7 add lamb; cook 5 minutes, browning all sides.
• 8 pour reserved marinade over lamb; bake in oven for 10 minutes or until a thermometer reads 160°.
• 9 remove lamb from pan; let stand 10 minutes; cut crosswise into 8 pieces.
• 10 combine 1 tablespoon water and cornstarch, stir with a whisk.
• 11 bring marinade to a boil over med-high heat.
• 12 add cornstarch mixture to marinade; cook 1 minute or until sauce thickens, stirring constantly.
• 13 serve sauce over lamb; sprinkle with cilantro.