Lamb Tenderloins With Balsamic-raisin Sauce

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1/2 cup raisins
• 1 cup dry red wine
• 3 tablespoons dark brown sugar
• 2 tablespoons balsamic vinegar
• 1 1/4 cups chicken stock
• 3 tablespoons olive oil
• 3 lamb tenderloin (2 lbs total)
• 1 small onion, minced
• 6 shallots, minced
• 2 cloves garlic, minced
• 3 tablespoons butter

Recipe

• 1 place raisins and wine in small saucepan; let stand 8 hours.
• 2 add brown sugar and 1 tblsp balsamic vinegar to raisins.
• 3 boil over high heat until liquid is reduced to 1 tblsp, about 7 minutes.
• 4 add broth and continue to boil until reduced by half (can be prepared 2 days ahead; chill).
• 5 preheat oven to 450 degrees f.
• 6 heat olive oil in large, ovenproof skillet over medium-high heat.
• 7 add tenderloins and cook until brown on bottom, about 3 minutes.
• 8 add onion and shallots and continue to cooking until lamb is brown on all sides and onion is tender, about 6 minutes.
• 9 add garlic; place skillet in oven and cook until thermometer inserted into thickest part of meat registers 140f, about 4 minutes.
• 10 transfer lamb to platter.
• 11 tent with foil to keep warm.
• 12 add raisin mixture to skillet.
• 13 boil, scraping up any browned bits.
• 14 add remaining 1 ½ tblsps vinegar.
• 15 remove from heat and whisk in butter, 1 tblsp at a time.
• 16 season and keep warm.
• 17 slice lamb into ½ inch thick slices.
• 18 arrange in slightly overlapping rolls in center of a large platter.
• 19 surround with oven-roasted vegetables.
• 20 pour sauce over lamb and serve.