Lamb Tenderloin With Sauteed Apples & Leeks

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 lamb tenderloin, trimmed of excess fat and silver skin (1 1/2 to 2 pounds total)
• 2 tablespoons olive oil
• coarse salt and pepper
• 2 leeks, and light-green parts only, halved lengthwise, and cut crosswise into 1-inch pieces
• 1/2 teaspoon fennel seed
• 3 gala apples, cored and cut into 1/4-inch-thick slices and halved crosswise
• 1 tablespoon honey
• 1 teaspoon sherry wine vinegar (or red-wine vinegar)

Recipe

• 1 heat broiler, with rack set 4 inches from heat. on a broilerproof rimmed baking sheet, rub lamb with 1 tablespoon oil; generously season with salt and pepper. broil, until lamb registers 145 degrees on an instant-read thermometer, 12 to 14 minutes. transfer to a plate, cover loosely with aluminum foil, and let rest, 10 minutes (temperature will rise about 5 degrees as it sits).
• 2 meanwhile, in a large skillet, heat remaining tablespoon oil over medium. add leeks and fennel seeds; cook, stirring occaionally, until leeks are tender, about 6 minutes. add apples, and cook, tossing, until just beginning to soften, 3 to 4 minutes. remove from heat; stir in honey and vinegar, and season with salt and pepper. thinly slice lamb, and serve with apples and leeks.