Simmered Lamb With Mustard-caper Sauce

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 lamb tenderloin, cut into 1/2 inch rounds
• 1 tablespoon extra virgin olive oil
• garlic powder, to taste
• fresh ground black pepper, to taste
• 1/4 cup thinly sliced shallot
• 1 cup low sodium chicken broth
• 3 tablespoons dry wine
• 1 1/2 tablespoons capers, drained
• 1 tablespoon dijon mustard

Recipe

• 1 flatten lamb rounds using meat mallet, then season with garlic powder and black pepper.
• 2 heat oil over medium high heat.
• 3 add lamb to pan and saute until browned, and almost cooked through (a couple of minutes per side).
• 4 remove lamb to holding plate.
• 5 add shallots to skillet, and saute for 1 minute.
• 6 add chicken broth and wine: boil until sauce has reduced and is thick enough to coat the spoon (about 10 minutes).
• 7 mix in capers and mustard.
• 8 return lamb to pan.
• 9 simmer until lamb is heated through again.
• 10 this goes very well with small new potatoes and a lovely, fresh caesar salad.