Lamb Tenderloin W/ Salad And Honey And Mustard Dressing

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 2 tablespoons honey
• 2 tablespoons wine vinegar
• 1 tablespoon dijon mustard
• 2 tablespoons finely chopped fresh chives
• 2 tablespoons extra virgin olive oil
• salt & freshly ground black pepper
• 4 cups lightly packed baby spinach leaves, stems trimmed
• 1 1/4 lbs lamb tenderloin
• 1 1/4 cups fresh breadcrumbs, made from sourdough bread
• 1 1/3 cups finely grated aged monterey jack cheese
• 2 large eggs
• all-purpose flour, for dredging
• salt & freshly ground black pepper
• 4 tablespoons butter
• 2 tablespoons extra virgin olive oil

Recipe

• 1 to make the salad:.
• 2 whisk the honey, vinegar, dijon mustard and chives in a bowl to blend. slowly add the oil whilst constantly whisking to blend. season the vinaigrette to taste with salt and pepper. just before serving, toss the spinach leaves in a large bowl with enough vinaigrette to coat.
• 3 for the lamb:.
• 4 place the lamb between two sheets of plastic wrap. using a meat mallet or heavy rolling pin, gently pound the lamb until flattened to ½ inch thick. cut the lamb into 4 equal pieces.
• 5 mix the bread crumbs and jack cheese together in a pie plate. lightly whisk the eggs in another pie plate to blend. place the flour in a third pie plate. sprinkle the lamb generously with salt and pepper. dip the lamb pieces into the flour to coat lightly, then into the eggs and finally into the bread crumb mixture to coat, patting the crumb mixture to adhere.
• 6 melt 2 tablespoons of butter with 1 tablespoon of oil in each of 2 large nonstick frying pans over a medium to high heat. add 2 lamb pieces to each pan and cook for 3 minutes on each side or until golden brown and just cooked through.
• 7 transfer the cooked lamb to a paper towel-lined plate to absorb any excess oil and butter. cut the lamb pieces in half. mound the spinach on 4 plates. arrange the lamb on the spinach and serve.