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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 mins
Cook Time 20 mins
Total Time 35 mins
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
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