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Sunday, August 14, 2016

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

  • Servings: 2
  • 1 lamb tenderloin
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 red onion, sliced
  • 2 shallots, sliced
  • 3 fresh thyme sprigs, or more to taste
  • 2 firm plums, pitted and each cut into 4 wedges
  • 1 cup water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cold butter

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
  • heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
  • saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
  • stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
  • cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
  • place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

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