Lamb Tenderloin Stuffed With Cranberries, Pecans & Rice

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 2 (12 ounce) lamb tenderloin
• 2 teaspoons vegetable oil
• 3/4 cup low sodium beef broth
• 1/2 cup cranberry juice (or blend)
• 2 teaspoons cornstarch
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1/4 teaspoon pepper
• 1/4 cup brown rice
• 1/4 cup wild rice
• 1 cup low sodium beef broth
• 1/3 cup dried cranberries
• 1/4 cup chopped pecans
• 1 egg

Recipe

• 1 stuffing: in saucepan, heat oil over medium heat; fry onion, garlic, sage and pepper until softened, about 5 minutes.
• 2 add brown and wild rice; stir to coat.
• 3 add the 1 cup of stock and bring to boil; reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 45 minutes.
• 4 add cranberries and pecans; fluff with fork and let cool.
• 5 preheat oven to 375f degrees.
• 6 trim any fat from lamb.
• 7 make lengthwise cut in each tenderloin halfway through; open like a book.
• 8 place between plastic wrap; using meat pounder or rolling pin, pound to generous 1/4" thickness.
• 9 mix egg into stuffing.
• 10 spoon half of it lengthwise down center of each tenderloin.
• 11 fold up tenderloins around stuffing.
• 12 tie with string at 1" intervals, tucking in and securing ends.
• 13 in large ovenproof skillet, heat oil over medium-high heat; brown tenderloins.
• 14 place skillet in oven; roast until just a hint of pink remains inside and juices run clear when pierced with a fork, about 25 minutes.
• 15 transfer to cutting board and tent with foil.
• 16 let sit for 10 minutes.
• 17 meanwhile, drain off any fat from skillet.
• 18 add the 3/4 cup of stock and cranberry juice; bring to boil, scraping up brown bits.
• 19 combine cornstarch with 1 tbsp of cold water; whisk into skillet and boil, stirring, until thickened (about 1 minute).
• 20 cut lamb diagonally into 1/2" slices.
• 21 serve with sauce.