Lamb Tenderloin With Fennel Seed And Onions

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 2 onions, sliced
• 1 lb lamb tenderloin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper, freshly ground
• 1 tablespoon fennel seed
• 3/4 cup dry red wine
• 1/4 cup parsley, finely chopped

Recipe

• 1 in skillet, heat 1 tbsp (15 ml) oil over medium heat.
• 2 cook onions, stirring often, until tender and golden brown, about 20 minutes. transfer to bowl.
• 3 meanwhile, cut lamb into 1-inch (2.5 cm) thick medallions; season with 1/2 tsp (2 ml) salt and 1/4 tsp (1 ml) pepper. set aside.
• 4 in same skillet, heat 1 tbsp (15 ml) oil over medium-high heat; fry fennel seeds for 10 seconds.
• 5 add lamb; brown on both sides, about 4 minutes.
• 6 pour in wine and increase heat to high; cover and cook for 3 minutes.
• 7 turn over lamb and cook, uncovered, until wine is reduced to about 2 tbsp (30 ml), 2 to 3 minutes.
• 8 transfer lamb to warm serving plate. set aside.
• 9 add onions and parsley to skillet and heat through, about 1 minute; serve over lamb.
• 10 makes 4 servings.
• 11 serving suggestion - nice with garlic spaghetti, and a tomato and lettuce leaf salad dressed with olive oil and lemon juice and sprinkled with chopped fresh mint.