Lamb With Lemon And Garlic

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin
• 1/2 cup chopped almonds
• 2 tablespoons olive oil
• 2/3 cup prosciutto, finely chopped
• 2 garlic cloves, chopped
• 1 tablespoon fresh oregano, chopped
• 2 fresh lemon rind, finely grated, divided use
• 2 shallots, finely chopped
• 3/4 cup chicken broth
• 1 teaspoon sugar

Recipe

• 1 cut the lamb tenderloin into 4 equal pieces using a sharp knife. place between 2 sheets of wax paper and pound each piece with a meat mallet or the end of a rolling pin to flatten.
• 2 cut a horizontal slit in each piece of lamb to make a pocket.
• 3 optional: lightly toast almonds until a preheated broiled for 2-3 minutes, or until golden brown.
• 4 mix the almonds with 1 tbsp olive oil, the prosciutto, garlic, oregano, and finely grated rind from 1 lemon. spoon the mixture into the pockets of the lamb.
• 5 heat the remaining olive oil in a large skillet. add the chopped shallots and saute for 2 minutes.
• 6 add the lamb to the skillet and cook for 2 minutes on each side or until browned all over.
• 7 add the stock to the skillet, bring to a boil, cover, and reduce heat slightly simmer for 45 minutes, or until the lamb is tender.
• 8 remove the meat from the skillet, set aside, and keep warm.
• 9 add the finely grated rind from the 2nd lemon and the sugar to the pan and boil for 3-4 minutes, or until reduced and syrupy. pour over the lamb tenderloin and serve immediately.