Lamb Tenderloin With Gorgonzola Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/4 cup dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon dried thyme
• 2 3/4 lbs lamb tenderloin
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup whipping cream
• 1/4 cup dry wine
• 1/4 cup reduced-sodium chicken broth
• 1 cup crumbled gorgonzola (about 4 oz)

Recipe

• 1 for the lamb: orl a large rimmed baking sheet. whisk the dijon, olive oil and thyme in a small bowl. sprikle the tenderloins with salt and pepper. heat a large nonstick skillet over high heat. add lamb and sear until brown all over, about 10 minutes.
• 2 transfer seared lamb to prepared baking sheet. spread dijon mixture all over the lamb. (can do this a couple of hours ahead and refrigerate until your ready to cook).
• 3 preheat the oven to 425°f roast lamb until internal temp is 150, about 30 minutes. remove from the oven and stand for 5 minutes.
• 4 meanwhile prepare the sauce.
• 5 melt 1 tbsp butter in a heavy small saucepan over medium heat. add 1 tbsp flour and whisk for 1 minute. gradually whisk in the cream, wine and chicken broth. boil until the mixture is thick enough to coat the back of the spoon, whisking frequently, about 1 minute.
• 6 add gorgonzola and whisk until the cheese is melted and smooth, about 5 minutes.
• 7 slice lamb onto plates. ladle over the sauce. pass additional sauce seperately.