Lamb Tenderloin With Cassis & Black Currants

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 tablespoons clarified butter or 4 tablespoons vegetable oil
• 2 lbs lamb tenderloin, trimmed of fat
• salt & freshly ground black pepper, to taste
• 3 tablespoons dried black currants, soaked in warm water for 30 minutes (3-4 tablespoons)
• 3 tablespoons balsamic vinegar
• 4 ounces cassis liqueur
• 1 cup veal stock or 1 cup chicken stock
• 5 tablespoons butter, at room temperature

Recipe

• 1 to make clarified butter, melt over low heat and reserve yellow liquid, discarding the milky residue in the pan. the yellow liquid is the clarified butter.
• 2 you may substitute raisins for currants in this recipe.
• 3 preheat oven to 370 degrees.
• 4 in a large skillet, heat clarified butter over medium heat.
• 5 season the lamb loin with salt and pepper, brown slightly on all sides.
• 6 transfer lamb to an oven-proof dish and bake, uncovered for 15 minutes.
• 7 pour excess butter from skillet.
• 8 add currants, vinegar and cassis; bring to a boil over medium heat, scraping to dissolve any brown bits.
• 9 cook until liquid is reduced by half.
• 10 add the stock and again reduce by half.
• 11 whisk in butter, 1 tablespoons at a time, until the sauce thickens.
• 12 remove lamb from oven and allow to stand 10 minutes.
• 13 to serve, slice into 1/2" slices, arrange on individual plates and spoon sauce over slices.