Lamb Tenderloin With Kalamata And Rosemary

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin, sliced into medallions
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary
• 1 garlic clove, minced
• 1/2 cup dry red wine
• 1/2 cup chicken stock
• 1/4 cup sliced kalamata olive
• 2 teaspoons minced lemon zest

Recipe

• 1 pound the meat to 1/4 inch thickness. in a shallow bowl, combine the flour, salt, and pepper. dredge lamb in flour to coat.
• 2 heat 1 tablespoon olive oil in a skillet over medium-high heat. cook lamb in olive oil until browned on both sides, 5-6 min on each side. transfer meat to a warmed plate.
• 3 reduce the heat to low, and add rosemary and garlic to the pan. pour in wine, and bring to a boil. boil until the liquid is thick. pour in chicken stock, and boil until volume is reduced by half. stir in olives and lemon zest. pour sauce over the meat, and serve.