Lamb Tenderloin With Chipotle-marmalade Sauce

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

Ingredients

• Servings: 6
• 3 2/3 cups beef stock or 3 2/3 cups canned beef broth
• 3 2/3 cups chicken stock or 3 2/3 cups canned low sodium chicken broth
• 3 tablespoons olive oil
• 3/4 cup finely chopped shallot
• 1/2 cup orange marmalade
• 1 tablespoon chopped canned chipotle chile
• 1 tablespoon water
• 2 teaspoons cornstarch
• 2 (1 lb) lamb tenderloin

Recipe

• 1 boil beef and chicken stocks in medium saucepan until reduced to 2 1/2 cups, about 45 minutes.
• 2 preheat oven to 425 degrees.
• 3 heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
• 4 add shallots and sauté until tender, about 4 minutes.
• 5 add reduced stock mixture, marmalade and chipotle chilies and simmer until mixture is reduced to 2 cups, about 5 minutes.
• 6 mix 1 tablespoon water and cornstarch in small bowl and whisk mixture into stock mixture.
• 7 stir until sauce boils and thickens, about 5 minutes.
• 8 season to taste with salt and pepper.
• 9 (sauce can be prepared 1 day ahead. cover and refrigerate.).
• 10 sprinkle lamb with salt and pepper.
• 11 heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat and add lamb and cook until brown on all sides, about 4 minutes.
• 12 transfer skillet to oven and bake until thermometer inserted into lamb registers 155°f, about 15 minutes.
• 13 let lamb rest 5 minutes.
• 14 bring sauce to simmer.
• 15 slice lamb into 1/2-inch-thick medallions, arrange on plates and spoon sauce over and serve.