Seared Lamb Loin with Fig and Pistachio Bulgur and Honey-Lemon Glaze

Instructions

1. 1

   Preheat oven to 400°F (200°C). Pat the lamb loins dry with paper towels. Season generously with salt and black pepper.

   ~5 min
2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe frying pan over medium-high heat. Sear the lamb loins for 2-3 minutes per side until golden brown.

   ~7 min
3. 3

   Transfer the frying pan to the preheated oven. Roast for 10-15 minutes, or until a meat thermometer inserted into the thickest part registers 130°F (54°C) for medium-rare.

   ~15 min
4. 4

   While the lamb roasts, prepare the bulgur. In a medium saucepan, combine bulgur and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the liquid is absorbed.

   ~20 min
5. 5

   Once the bulgur is cooked, fluff it with a fork. Stir in chopped dried figs, chopped pistachios, chopped fresh mint, chopped fresh parsley, and lemon zest.

   ~5 min
6. 6

   While the lamb rests, prepare the honey-lemon glaze. In a small bowl, whisk together lemon juice and honey until well combined.

   ~2 min
7. 7

   Remove the lamb from the oven and let it rest on a cutting board, tented with parchment paper, for 10 minutes before slicing.

   ~10 min
8. 8

   To serve, spoon the fig and pistachio bulgur onto plates. Slice the rested lamb loin and arrange it over the bulgur. Drizzle with the honey-lemon glaze.

   ~3 min