Lamb Tenderloin With Tangerine Curry Sauce

Total Time: 4 hrs 25 mins Preparation Time: 4 hrs Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 cups tangerine juice
• 1 carrot, chopped
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons grated peeled fresh ginger
• 2 cloves garlic, sliced
• 1 jalapeno chile, seeded,minced
• 1 tablespoon ground cumin
• 1 tablespoon thai red curry paste
• 1/2 cup molasses
• 1/2 cup reduced sodium soy sauce
• 1/4 cup thai red curry paste
• 1 tablespoon grated peeled fresh ginger
• 1 1/2 lbs lamb tenderloin, trimmed
• 1 tablespoon vegetable oil
• 6 tablespoons chilled butter, cut into pieces

Recipe

• 1 combine tangerine juice, carrot, cilantro, grated fresh ginger, garlic, minced jalapeño, ground cumin and thai red curry paste in heavy medium saucepan over medium-high heat.
• 2 boil mixture until carrot is very tender and liquid is reduced by half, stirring occasionally, about 12 minutes.
• 3 puree sauce in blender or processor in batches until smooth.
• 4 strain sauce and return to same saucepan.
• 5 stir molasses, soy sauce, curry paste and ginger in large glass baking dish.
• 6 add lamb tenderloin and turn to coat.
• 7 cover and refrigerate at least 1 hour and up to 4 hours.
• 8 preheat oven to 350°f.
• 9 remove lamb from marinade; discard marinade.
• 10 heat oil in heavy large ovenproof skillet over medium-high heat.
• 11 add lamb and cook until golden brown, about 3 minutes per side.
• 12 transfer skillet to oven and cook lamb until thermometer inserted into thickest part registers 160°f, about 25 minutes.
• 13 transfer lamb to platter.
• 14 tent with foil to keep warm.
• 15 bring sauce to simmer.
• 16 remove from heat.
• 17 gradually add 6 tablespoons butter, whisking just until melted.
• 18 season to taste with salt and pepper.
• 19 cut lamb into 1-inch-thick slices.
• 20 serve with sauce.