Lamb Tenderloin With Gingered Cranberry (or Cherry) Sauce (5 Pt

Total Time: 26 mins Preparation Time: 3 mins Cook Time: 23 mins

Ingredients

• Servings: 4
• cooking spray
• 1 lb lean lamb tenderloin, trimmed
• 2 teaspoons worcestershire sauce
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon table salt
• 1/4 teaspoon dry mustard
• 1/2 cup red wine, dry
• 1/2 cup orange juice
• 1/2 cup dried cranberries or 1/2 cup dried tart cherry
• 1/8 teaspoon ground cinnamon
• 1/2 teaspoon arrowroot
• 1/2 teaspoon gingerroot, peeled and minced or finely grated

Recipe

• 1 preheat oven to 425 degrees.
• 2 drizzle tenderloin with worcestershire sauce sprinkle with mustard, pepper and salt.
• 3 heat a large cast iron skillet or other oven-proof pan over medium high heat. apply a light shot of cooking spray. sear the lamb on all sides, cooking for about 3 minutes total.
• 4 place skillet into the oven and cook for bake at 450 degrees for 15 to 20 minutes or until a meat thermometer inserted into thickest portion of lamb registers 160°f remove from oven and let stand 5 minutes before cutting.
• 5 to prepare glaze, combine red wine, juice dried cranberries in a small saucepan. bring to a boil and cook, uncovered, for 5 minutes, stirring frequently. remove from heat and stir in ginger.
• 6 to serve, slice lamb into 8 or 12 slices, depending on desired thickness. divide slices onto 4 serving places and spoon a quarter of the sauce over each portion (3 ounces lamb and about 2 tablespoons sauce per serving).