Lamb Tenderloin With Fig Port Sauce

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 3
• 650 g lamb tenderloin
• 1 tablespoon fresh rosemary, chopped finely
• 2 tablespoons olive oil
• 1 cup port wine
• 175 ml water
• 4 fresh figs, chopped finely
• 1 1/2 teaspoons instant chicken bouillon granules
• 2 rosemary sprigs
• 2 cinnamon sticks
• 2 tablespoons honey
• 4 cm butter, 4 (1 cm)

Recipe

• 1 mix rosemary and oil in a bowl, rub into lamb loin, place lamb in an oven proof dish and cook in pre-heated oven 180 degrees celsius for about 40 min's or until lamb is cooked through.
• 2 sauce.
• 3 combine water and port in a saucepan, bring to the boil, turn down heat slightly and cook 15 min's to reduce liquid slightly,.
• 4 add all the remaining ingredients except the butter and simmer for a further 15 min's, remove rosemary sprigs and cinnamon sticks, blend with until smooth.
• 5 add butter stir until melted, serve sauce over lamb.