I was able to get a lamb tenderloin! I have done a few lamb dishes, but this is definitely a Middle East treatment. Herbaceous pesto, the crunch of honey roasted pistachios with a pop of acid from the pomegranate. A word of caution: lamb tenderloin is small and prone to overcooking, so don’t. I hope you like it.

1 pound lamb tenderloin
Salt and pepper
4 ounces pesto
6 ounces pistachios, chopped or ground
4 ounces pomegranates
3 ounces olive oil

Salt and pepper tenderloin and coat with pesto.

Roll in pistachios.

Heat skillet to medium.

Add tenderloin and cook brown – 2 minutes per side. Check temperature; when 130, remove from pan and rest for 10 minutes.

After removing lamb and add pomegranate and cook for 6 minutes.

When serving, top with more pesto and pomegranate.