Pistachio-crusted Lamb With Plum Sauce And Fried Leeks

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1/2 cup chicken stock
• 1/3 cup oyster sauce
• 1/3 cup plum sauce
• 1/4 cup mirin
• 1/4 cup orange juice
• 2 tablespoons chili-garlic sauce
• 3 kaffir lime leaves
• 1 tablespoon apple cider vinegar
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 1 1/2 lbs lamb tenderloin
• 1/2 cup pistachio nut, finely chopped
• 2 tablespoons unsalted butter, pieces
• peanut oil, for frying
• 3 cups leeks, about 5 small leeks

Recipe

• 1 combine chicken stock, oyster sauce, plum sauce, mirin, orange juice, chili-garlic sauce and kaffir lime leaves in heavy small saucepan over medium-high heat. simmer until sauce is reduced to 1 cup, whisking occasionally, about 25 minutes. whisk in apple cider vinegar and sugar. remove from heat. (sauce can be prepared 3 days ahead. cover and refrigerate.) remove lime leaves.
• 2 preheat oven to 350°f heat sesame oil in heavy large skillet over high heat. sprinkle lamb with salt and pepper. sauté lamb until golden brown, about 1 minute per side. transfer lamb to work surface; brush each piece with sauce and dip in pistachios, turning to coat. transfer lamb to rimmed baking sheet. bake until thermometer inserted into center registers 150°f, about 10 minutes.
• 3 slice the tenderloins into medallions.
• 4 bring sauce to boil. add butter one piece at a time, whisking just until melted before adding next piece. transfer 2 lamb medallions to each of 6 plates. drizzle sauce around lamb. top with fried leeks, if desired. serve immediately.
• 5 crispy fried leeks:.
• 6 cut leeks into matchstick-size strips, and pale green parts only.
• 7 pour peanut oil into heavy small saucepan to depth of 1 inch; heat to 350°f fry leeks in small batches until golden brown, about 30 seconds. using slotted spoon, transfer fried leeks to paper towels to drain.
• 8 **leaves of the kaffir lime tree; available frozen or sometimes fresh at asian markets. if unavailable, substitute 2 tablespoons fresh lime juice and 1 teaspoon grated lime peel.