Lamb Tenderloin With Sweet Onion-rhubarb Sauce

Total Time: 1 hr 15 mins Preparation Time: 35 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 teaspoons extra virgin olive oil, divided
• 1 1/2 teaspoons ground coriander
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon fresh ground pepper
• 1 -1 1/4 lb lamb tenderloin, trimmed
• 1 large sweet onion, sliced
• 2 -4 tablespoons water
• 2 cups diced rhubarb
• 1/4 cup red wine vinegar
• 1/4 cup brown sugar
• 1/4 cup minced fresh chives

Recipe

• 1 preheat oven to 450 degrees f.
• 2 mix 1 teaspoons oil, coriander, 1/2 teaspoons salt and pepper in a small bowl. rub the mixture into lamb. heat 1 tsp oil in a large ovenproof skillet over medium-high heat. add the lamb and cook, turning occasionally, until brown on all sides, 5 to 7 minutes. transfer the pan to the oven and roast the lamb until and instant-read thermometer registers 145 degrees f, 15 to 17 minutes. let rest 5 minutes before slicing.
• 3 meanwhile, heat the remaining 2 tsps. oil in a large nonstick skillet over medium heat. add onion and the remaining 1/2 teaspoons salt; cook, stirring occasionally, until browned, 7 to 8 minutes. add 2 tbsps. water; continue cooking, stirring often, until the onion is soft, 5 to 7 minutes more, adding water a tablespoons at a time, if necessary to prevent burning. stir in rhubarb, vinegar and brown sugar and cook, stirring often, until the rhubarb has broken down, about 5 minutes. spoon the sauce over the sliced lamb and sprinkle with chives.