Lamb Tenderloin With Merlot-shallot Sauce

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

Ingredients

• Servings: 4
• 2 lamb tenderloin (about 1 lb each)
• 1 tablespoon olive oil, divided
• 1 tablespoon chopped fresh rosemary leaf
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 4 shallots, minced
• 1 clove garlic, minced
• 1 cup merlot or 1 cup dry red wine
• 1 tablespoon chicken stock powder or 1 tablespoon chicken soup base (a concentrated reduced chicken broth can be substituted)
• 2 tablespoons cherry preserves or 2 tablespoons blackberry preserves
• 2 tablespoons butter (optional)

Recipe

• 1 preheat oven to 350.
• 2 coat lamb with 1 1/2 tsp olive oil; rub with rosemary, 1/4 tsp salt and 1/4 tsp pepper.
• 3 heat a heavy, ovenproof skillet over high heat.
• 4 cook lamb, turning often, until lightly browned on all sides, 5 minutes.
• 5 transfer skillet and lamb to oven; roast until thermomether reads 150 degrees, about 10- 15 minutes.
• 6 transfer cooked lamb to a platter; keep warm.
• 7 add remaining 1 1/2 tsp oil to same skillet.
• 8 heat over medium heat.
• 9 add shallots and garlic; cook, stirring until lightly browned, about 4 minutes.
• 10 add wine; cook over high heat until reduced by half, about 5 minutes.
• 11 reduce heat to medium.
• 12 stir in stock concentrate and preserves.
• 13 add remaining 1/4 tsp each salt and pepper; adjust seasoning if necessary.
• 14 whisk in butter.
• 15 pour into a serving bowl.
• 16 slice lamb into 1/4" slices and serve with sauce.