From: Chef Edward Leonard, CMC, AAC, Le Cordon Bleu Schools in North America. Yield: 6 servings.
1 small red onion, thinly sliced
1 medium-sized bunch chocolate mint
1 red chili
½ cup roasted sesame oil
2 limes, juiced
1 tsp. turmeric powder
½ tsp. fennel seeds
pinch of ground cloves
2½ lb. American Lamb tenderloin, trimmed
½ cup clarified butter
8 blood or regular oranges
½ cup dried cilantro
½ cup dried pineapple mint
3 Tbsp. sugar
½ cup pomegranate seeds
¼ cup rice wine vinegar
to taste, coarse sea salt
½ cup Greek natural yogurt
3 Tbsp. pomegranate puree
1 Tbsp. brown sugar
In a bowl, toss onion, mint, chili, oil, lime juice, turmeric, fennel and cloves. Mix well. Add tenderloins; toss well. Place in a vacuum bag; vacuum and marinate for 1 hour (or use large plastic bag and marinate for 2 hours).
Remove lamb tenderloins from marinade. In a heavy-bottomed pan, add butter. Saute lamb until brown on all sides; baste with butter while cooking for 6 to 10 minutes, until medium-rare. Place tenderloins on a rack; keep warm.
Peel oranges to remove white pith; slice them into even rounds. In a food processor, blend cilantro, mint and sugar into a fine powder; place through a sifter. Arrange orange slices on serving plates; sprinkle with sugared herb mixture to season well. Scatter pomegranate seeds over the oranges.
Slice lamb tenderloins; place over salad, drizzle with vinegar and sprinkle with salt.
Mix yogurt, puree and brown sugar. Spoon yogurt into a piping bag or squeeze bottle with a small nozzle; drizzle generously over fruit and lamb.
PHOTO: AMERICAN LAMB BOARD