Lamb Tenderloin With Lentils And Mustard Sauce

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

Ingredients

• Servings: 4
• 1/3 cup extra virgin olive oil, plus
• 3 tablespoons extra virgin olive oil
• 2 large shallots, thinly sliced
• 1 cup french le puy lentils, picked over (about 1/2 pound)
• 3 1/2 cups chicken stock or 3 1/2 cups low sodium chicken broth
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/3 cup coarsely chopped flat leaf parsley
• salt & freshly ground black pepper
• 1 1/2 lbs lamb tenderloin, cut into 8 pieces
• 1/3 cup dry wine
• 2 tablespoons dijon mustard

Recipe

• 1 in a small skillet, heat 1/3 cup of the extra-virgin olive oil.
• 2 add the shallots and cook over moderately high heat, stirring frequently, until golden brown and crisp, about 5 minutes.
• 3 using a slotted spoon, transfer the fried shallots to paper towels to drain; reserve the shallot oil.
• 4 in a medium saucepan, cover the lentils with 2 3/4 cups of the chicken stock and bring to a boil over high heat.
• 5 add the bay leaf and thyme, cover and simmer over low heat until the lentils are tender, about 30 minutes.
• 6 drain the lentils and return them to the saucepan; discard the bay leaf. stir in the parsley and the reserved shallot oil and season with salt and pepper. cover and keep warm.
• 7 meanwhile, in a large heavy skillet, heat 1 tablespoon of the olive oil until almost smoking.
• 8 flatten each piece of lamb tenderloin slightly with the palm of your hand and season on both sides with salt and pepper.
• 9 working in batches, if necessary, add the flattened lamb to the skillet and cook over moderately high heat until well browned and just cooked through, about 4 minutes per side. transfer the lamb to a plate and keep warm.
• 10 add the wine to the skillet and bring to a boil. cook, stirring, until reduced by half, about 2 minutes.
• 11 add 1/2 cup of the chicken stock, the mustard and the remaining 2 tablespoons of olive oil. boil, whisking constantly, for 1 minute. remove from the heat.
• 12 stir the remaining 1/4 cup of chicken stock into the lentils and bring to a simmer over moderately high heat.
• 13 spread the lentils on a platter, arrange the lamb on top and drizzle with the mustard sauce. garnish with the crisp shallots and serve at once.