Aromatic Lamb With Baby Zucchini And Figs

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3/4 teaspoon ground cumin
• 2 garlic cloves, minced
• 3/4 teaspoon paprika
• 1/2 teaspoon whole black peppercorn, crushed
• 12 ounces lamb tenderloin, trimmed
• 6 ounces pearl onions, peeled and halved
• 1/2 teaspoon cardamom seed, crushed
• 1 bay leaf
• 24 small zucchini, ends trimmed, about
• 1 tablespoon olive oil
• 8 fresh figs, halved

Recipe

• 1 in small bowl combine cumin, garlic, paprika, pepper, and 1/4 teaspoon of salt. cut tenderloin crosswise into ¾-inch thick slices; rub the cumin mixture over surfaces of tenderloin and set aside.
• 2 in large nonstick skillet, combine onion, cardamom, bay leaf, 1/2 teaspoon of salt and 1/2 cup of water. bring to boil over high heat; reduce heat. cover and cook for 5 minutes. add zucchini and cover and cook 3 to 4 minutes or until zucchini and onion are just tender. transfer mixture to a bowl and keep warm. wipe skillet clean.
• 3 in skillet, heat oil over medium high heat. add tenderloin slices. cook for 6 minutes or until lamb is just slightly pink in center, turning once. remove from skillet and keep warm. place figs in skillet cook for about 1 minute or until just heated through set aside.
• 4 to serve, arrange lamb on 4 plates. serve zucchini and onion mixture with lamb and figs.