Lamb With Gorgonzola Sauce

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/4 cup dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon dried thyme
• 2 3/4 lbs lamb tenderloin
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup whipping cream
• 1/4 cup dry wine
• 1/4 cup low sodium chicken broth
• 1 cup gorgonzola, crumbled (about 4 ounces)

Recipe

• 1 for lamb:.
• 2 oil large rimmed baking sheet. whisk dijon mustard, olive oil and thyme in small bowl to blend. sprinkle lamb tenderloins with salt and pepper. heat heavy large nonstick skillet over high heat. add lamb and sear until brown all over, turning occasionally, about 10 minutes. transfer seared lamb to prepared baking sheet. spread dijon mustard mixture over all sides of lamb. (can be prepared up to 2 hours ahead. refrigerate lamb uncovered.)
• 3 preheat oven to 425°f roast lamb until thermometer inserted into thickest part of meat registers 150°f, about 30 minutes. remove from oven and let stand 5 minutes.
• 4 meanwhile, prepare sauce:.
• 5 melt 1 tablespoon butter in heavy small saucepan over medium heat. add 1 tablespoon flour and whisk 1 minute. gradually whisk in whipping cream, wine and chicken broth. boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. add crumbled gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes.
• 6 slice lamb and transfer to plates. ladle some sauce over lamb. serve, passing additional sauce separately.