Lamb Tenderloin With Cranberry Chutney

Total Time: 1 hr 15 mins Preparation Time: 50 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 3 -4 lbs lamb tenderloin
• 1 tablespoon ground allspice
• 3 tablespoons cracked black pepper
• 1 teaspoon salt
• 2 tablespoons oil
• 1 tablespoon butter
• 1 large onion
• 1 (12 ounce) package cranberries
• 1 (10 ounce) jar currant jelly
• 1 cup cranberry juice
• 1/4 cup light brown sugar, packed
• 3 tablespoons cider vinegar
• 1 tablespoon fresh ginger, grated
• 1/2 teaspoon curry powder

Recipe

• 1 preheat oven to 425°f
• 2 in a small bowl combine allspice, pepper and salt; rub on all sides of tenderloins.
• 3 in a 12 inch skillet, brown tenderloins in hot oil over medium heat, turning to brown on all sides. transfer tenderloins to a shallow roasting pan. roast for about 25 minutes or until internal temperature registers 160°f and juices run clear. remove from oven and keep warm until ready to serve.
• 4 while roast cooks, prepare cranberry chutney. add butter and onion to the same skillet used to brown the lamb tenderloins. cook about 5 minutes until onion is nearly tender, stirring occasionally. add cranberries, jelly, cranberry juice, brown sugar, vinegar, ginger and curry powder to skillet. bring to boiling; reduce heat and boil gently but steadily for 20 to 25 minutes or until thickened to desired consistency and reduce to about 3 cups.
• 5 to serve, spoon some of the chutney over lamb. serve the remaining chutney on the side.

recipe

• 6 make ahead directions: prepare lamb and cranberry chutney; allow lamb and chutney to cool for 30 minutes. cover and refrigerate lamb up to 3 days or sauce up to one week. warm lamb in a 350°f oven for 20 to 25 minutes or until heated through. heat cranberry chutney in a saucepan over medium-low heat until heated through, stirring occasionally.