Preheat oven to 375 degrees F.

Add the cherry tomatoes to a cast iron skillet (preferably, but you can also use a heavy baking dish or sheet pan).

Cover with the olive oil, season with a pinch or two of salt. Roast for 35-40 minutes until the tomatoes begin to blister.

Place all ingredients into a high speed blender or food processor and blend until well combined and set aside.

Mix all ingredients together in a bowl and set aside.

Heat a cast iron skillet (preferably) or a grill pan or frying pan on medium-high heat.

Season each lamb medallion with kosher salt and freshly cracked black pepper on both sides.

When hot, drizzle some olive oil on the pan and place lamb medallions on the pan. Cook for about 3-4 minutes on each side for a medium rare. Remove from the pan and cover with aluminum foil until you're ready to slice and serve on your bowl.

When ready to make your bowl, divide the rice, cucumbers, and tomatoes into each bowl. Top optional cilantro to your white rice. Place about 1-2 heaping tablespoons of the pistachio hummus to each bowl. Slice your lamb medallions thin using a sharp knife, dive into two portions, and place on top. Add optional harissa paste. Drizzle white sauce on top and enjoy!