Lamb Tenderloin With Spicy Red Wine-blackberry Sauce

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 shallot, thinly sliced
• 3 sprigs thyme
• 10 ounces frozen blackberries
• 3/4 cup dry red wine
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1/4 teaspoon crushed red pepper flakes
• 2 lamb tenderloin (1 lb each at room temp, patted dry)

Recipe

• 1 preheat oven to 450. in small saucepan, heat 1 t oil over med heat. add shallot and thyme and cook til soft, about 3 minute add 2 c blackberries, wine, vinegar, honey and crushed red pepper. season with salt and black pepper. bring to boil, then lower heat and simmer til liquid is reduced by half, about 20 minute.
• 2 meanwhile in large ovenproof skillet, heat remaining oil over med-high. season lamb with salt and pepper and cook, turning til browned, about 10 minute transfer to oven and roast lamb til it registers 150 degrees, about 10 minute transfer to cutting board and let rest 7-10 min before thinly slicing.
• 3 strain sauce through fine-mesh sieve. discard solids then return sauce to pan and season with salt and pepper. stir in remaining berries and warm slightly over low heat. drizzle over lamb on plates.