Lamb Au Poivre

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb lean lamb tenderloin, trimmed
• 1 tablespoon fresh coarse ground black pepper
• 2 teaspoons olive oil
• cooking spray
• 1/2 cup reduced-sodium fat-free chicken broth
• 1/2 cup dry red wine
• 2 teaspoons dijon mustard
• 1 teaspoon tomato paste
• 1/4 teaspoon salt

Recipe

• 1 preheat oven to 425°.
• 2 heat a cast iron skillet over medium high heat.
• 3 while skillet is heating coat the exterior of the loin with the black pepper. place olive oil in pan and add the lamb and cook for 5-6 minutes, turning so that all sides of the meat are seared. you should hear some sizzling.
• 4 place the semi-cooked meat and skillet into the pre-heated oven, and bake for 12-16 minutes or until meat thermometer registers 155 degrees (slightly pink). remove lamb from pan and cover with foil and let it rest for 8-10 minutes. (in that time the meat will reach 160 degrees.
• 5 add broth and remaining ingredients to the cast iron skillet stirring well to scrape the peppery bits into the sauce. bring to a boil over medium heat, cook until reduced to 1/2 cup (for about 5-8 minutes).