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Seared Lamb Medallions with Asian Flavours

The following recipe for seared lamb medallions with an Asian inspired tamari-ginger glaze is a happy consequence that I almost butchered. It wasn’t a special occasion, but I had a menu plan to pair with a red wine blend from Domaine de la Citadelle – Gouverneur Saint-Auban Rouge.

The result was a delicious, the “Big. Bold. Luscious” wine paired perfectly with the Japanese flavours tamari, honey, ginger, sesame, and togarashi on the lamb and bok choy. Experimenting with Asian flavours and this Provencal wine from the Côtes du Luberon was risky. However, the Gouverneur, a well-balanced vintage (2011), held-up well with this main course.


Seared Lamb Medallions Tamari Ginger Glaze

Seared Lamb Medallions with Tamari-Ginger Glaze

This recipe is quick to make, you can easily increase the quantities for a larger crowd.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Asian
Servings 2 people


  • 3 tsp Neutral Oil divided
  • 1/2 cup onion chopped
  • 1/3 cup Tamari Sauce
  • 1 tbsp Honey
  • 1 tsp Rice Wine Vinegar
  • 1-inch piece (2.5cm) Ginger peeled and grated
  • 3 Baby Bok Choy
  • 2 tbsp Sesame Oil
  • 2 tbsp Water
  • 2 tbsp Soy sauce
  • 1 Lamb Loin about 8 oz *
  • freshly ground black pepper
  • Togarashi **
  • White Sesame Seeds


  • Preheat oven to 350°F (175°C).
  • Heat 1 teaspoon of neutral oil in the small saucepan. Add the chopped onion and cook on medium-low heat for 5 to 7 minutes, until onion is clear.
  • Add the tamari sauce, honey, rice wine vinegar, and grated ginger, and bring to a simmer. Cook for about 5 minutes, until thick and syrupy. Set aside.
  • In a large nonstick skillet, heat 2 tablespoons sesame oil over medium-high heat. Cut the baby bok choy in half lengthwise, and add them, cut side down, in the skillet. Cook for 2 to 3 minutes, until the cut sides of the bok choy, are golden brown.
  • Add the water and soy sauce, and continue cooking until dark green leaves are wilted, and the white parts are tender. The bok choy should remain cut side down throughout the process.
  • Meanwhile, heat the remaining 2 teaspoons neutral oil in a medium nonstick skillet. Cut the lamb loin into four 2-inch thick medallions, pat dry, and season liberally with freshly ground pepper. Add to the skillet, and cook for 2 to 3 minutes per side until nicely browned. While the second side is cooking, brush the top side of the lamb loins with the tamari-honey glaze. Brush it twice to make sure there is a thick coating. Set the skillet into the oven and cook for five minutes. Remove the skillet, and brush again with the tamari-honey glaze,
  • To serve, place 3 halves of bok choy on each plate, and 2 lamb loin medallions. Sprinkle everything with togarashi and white sesame seeds. Serve immediately.


* If lamb isn’t your thing, this would work perfectly with medallions of pork or beef tenderloin.
** Togarashi is the Japanese word for red chili peppers and a general name for a group of condiments that blend chili pepper with other ingredients. Shichimi-Togarashi: (schee-CHEE-mee) A peppery Japanese condiment.
Keyword Lamb
Tried this recipe?Let us know how it was!

Provencal Wine Pairing Domaine de La-Citadelle

Other Lamb Recipes from Provence:

Provencal Daube Lamb Stew with Côte du Rhône Wine

Persian-spiced Lamb Shanks

Provencal Lamb Chops with Honey and Moroccan Couscous

Herbes de Provence Crusted Lamb Lollipops

Braised Lamb Shank with Provencal Spices

Baked Eggplant and Lamb with Tomatoes and Pine Nuts a Perfect Casserole

Slow-Cooked Lamb Shank (Souris d’Agneau

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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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