Lamb Tenderloin With Pepper Jelly

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

Ingredients

• Servings: 10
• 2 (1 lb) lamb tenderloin, total weight of about 2-3 lbs
• 1 tablespoon garlic salt (approximate measure, to taste)
• fresh ground pepper (to taste)
• 6 tablespoons olive oil
• 3 garlic cloves, crushed
• 3 shallots, sliced
• 1 1/2 cups thinly sliced red peppers (i often use roasted jarred peppers in a pinch, not pickled, and lightly saute them)
• 1/2 cup chicken stock
• 1/2 cup brandy
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary (approximately 2 inches long)
• 1 1/2 cups hot pepper jelly
• 1 1/4 cups gorgonzola (crumbled)

Recipe

• 1 sprinkle heavily with garlic salt and let the salted lamb sit at room temperature for 40 minutes.
• 2 preheat oven to 425°f
• 3 sauce: in a heavy skillet add 3 tbl olive oil and heat until hot then add garlic, shallots and red pepper and sauté until peppers, garlic, and shallots are soft (about 10-12 minutes).
• 4 add 1/2 cup of brandy (be careful not to flame).
• 5 add the stock, rosemary, and thyme and reduce the liquid by approximately 1/3.
• 6 take off heat and remove rosemary and thyme. add jam and heat until jam liquefies.
• 7 lamb: in a large skillet, heat 3 tbl oil to very hot but not smoking. add the lamb and sear for about 2 minutes per side, turning the lamb only once so it gets a good sear.
• 8 remove the lamb and place on a roasting pan in the preheated 425 f oven, for approximately 10-15 minutes or until meat thermometer registers 155 ° f (meat will still be a tiny bit pink, that’s ok), do not overcook. when it comes out of the oven cover meat with foil and let it rest for 5 minutes.
• 9 slice on the diagonal into 1 inch slices and save the juices. place sautéed peppers on serving platter then place sliced tenderloin on top of peppers.
• 10 pour about ½ cup brandy/jam mixture over the lamb and sprinkle with 3/4 cup gorgonzola. serve with remaining brandy/jam sauce and the gorgonzola in separate serving/gravy dish.