Lamb Tenderloin With Blackberry Mustard Sauce

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

Ingredients

• Servings: 6
• 1 1/2 teaspoons minced thyme, divided
• 1/2 teaspoon ground pepper
• 1/4 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 2 garlic cloves, minced
• 2 (3/4 lb) lamb tenderloin (3/4 pound each)
• vegetable oil cooking spray
• 1 tablespoon olive oil
• 1 1/4 cups chicken broth, divided
• 2 tablespoons balsamic vinegar
• 1 tablespoon brown sugar
• 1/2 teaspoon cornstarch
• 2 tablespoons water
• 3/4 cup fresh blackberries
• 1 cup blackberry, frozen
• 7 tablespoons hot dijon mustard
• 3 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1 teaspoon dry mustard

Recipe

• 1 blackberry mustard sauce.
• 2 position knife blade in processor, add blackberries.
• 3 process 1 minute, strain and discard seeds (optional).
• 4 combine blackberry puree, dijon mustard, and remaining ingredients in bowl, stir well--yield is 1 cup.
• 5 store sauce in airtight container in fridge for up to two weeks, if desired.
• 6 or freeze in 1/4 cup amounts in bottom of muffin tin, after frozen, remove from tin and put in ziploc bag in freezer and date.
• 7 tenderloin.
• 8 combine 1/2 tsp minced thyme and next 5 ingredients in bowl--stir well.
• 9 trim fat from lamb, rub lamb with thyme mixture.
• 10 place in shallow dish, cover and chill at least 2 hours.
• 11 coat a non large stick skillet with cooking spray, add oil, and place over medium-high heat until hot.
• 12 add lamb, cook 4 minutes or until browned on all sides.
• 13 add 1/4 cup chicken broth and 2 tbsp vinegar to skillet, bring to a boil.
• 14 cover, reduce heat, and simmer 25 minutes or until meat thermometer registers 160 degrees.
• 15 remove lamb from skillet, set aside and keep warm.
• 16 add remaining 1 cup chicken broth and brown sugar to skillet, bring to a boil, and cook 5 minutes or until broth mixture is reduced to 1/2 cup.
• 17 strain mixture, discard solids.
• 18 place cornstarch in small saucepan, gradually add water, blending with wire whisk.
• 19 stir in strained broth mixture and 1/4 cup blackberry mustard sauce, bring to a boil over medium heat, and cook 1 minute, stirring constantly.
• 20 remove sauce from heat; stir in remaining tsp of minced thyme.
• 21 slice lamb in 1/2 inch slices, plate it, and drizzle 2 tbsp sauce over the top.