shichimi-seared lamb tenderloin

Ingredients

• Servings: 8
• for the lamb:
• 1/4 cup white sesame seeds
• 1/4 cup black sesame seeds
• 2 tablespoons shichimi togarashi (japanese 7 spice)
• 4 pounds lamb tenderloins
• kosher salt
• 2 tablespoons canola oil
• for the sauce:
• 3 shallots, minced
• 2 tablespoons minced fresh ginger
• 3/4 cup dry white
• 2 tablespoons fresh lime juice
• 1 cup whipping cream
• 2 tablespoons soy sauce
• 3 tablespoons white miso paste
• 1 cup cold, unsalted butter, cut into 1-inch cubes
• kosher salt to taste

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c).
• heat the oil in a large skillet over medium-high heat until it begins to smoke. meanwhile, mix the white and black sesame seeds together with the togarashi powder; set aside. season the tenderloins with salt, then press into sesame mixture until completely coated. sear the tenderloins on all sides until golden brown, about 1 minute per side.
• transfer the tenderloins to a baking sheet, and bake in preheated oven until the internal temperature reaches 145 degrees f (63 degrees c), 20 to 25 minutes. when done, remove lamb, and allow to rest for five minutes in a warm place.
• while lamb is roasting, prepare sauce by simmering the shallots, ginger, lime juice, and in a small saucepan over medium-high heat until it has reduced to about 2 tablespoons of liquid. add the cream, and continue to simmer until it has reduced by half. pour mixture into a blender, along with soy sauce and miso. blend on low speed for 10 seconds until pureed, then slowly add butter, a few cubes at a time with blender running until it is incorporated. season to taste with salt, and keep in a warm place until ready to use.
• to serve, slice the tenderloin into medallions, and pour warm sauce overtop; serve immediately.