Lamb Tenderloin With Olive-piccata Sauce

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (1 lb) lamb tenderloin
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon olive oil or 1 tablespoon butter
• 1 large garlic clove, minced
• 1/2 cup chicken broth or 1/2 cup stock
• 1 1/2 tablespoons lemon juice
• 1/3 cup thickly sliced lindsay manzanilla stuffed olives (or a combination) or 1/3 cup lindsay black pitted ripe olives (or a combination)
• 2 tablespoons chopped italian parsley or 2 tablespoons chopped fresh curly-leaf parsley

Recipe

• 1 cut lamb crosswise into 1-inch thick slices.
• 2 place slices between sheets of waxed paper or plastic wrap; pound (or use the heal of your hand) to flatten into 1/2-inch thick medallions.
• 3 sprinkle thyme, salt and pepper over medallions.
• 4 heat oil in a large nonstick skillet over medium heat until hot.
• 5 add medallions; cook 4 minutes per side or until no longer pink in center.
• 6 transfer to a serving plate; keep warm.
• 7 add garlic to drippings in skillet; cook and stir 30 seconds.
• 8 add broth and lemon juice; boil gently over medium-high heat 3 minutes or until reduced by half.
• 9 stir in olives; heat through.
• 10 spoon sauce over medallions; top with parsley.