Lamb With Orange-bourbon Sauce

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless lamb cutlets (1 1/2 lb. total weight)
• salt
• fresh ground black pepper
• 1 tablespoon chopped fresh thyme
• 3 tablespoons unsalted butter
• 1 small red onion, thinly sliced
• 1/3 cup fresh orange juice
• 2 tablespoons bourbon or 2 tablespoons madeira wine

Recipe

• 1 season the lamb generously with salt and pepper.
• 2 sprinkle with the thyme, patting firmly so it adheres to the meat.
• 3 in a large frying pan over med-high heat, melt 2 t butter.
• 4 add the lamb and cook, turning once, until browned on both sides and barely pink in the center, about 8 minutes total.
• 5 transfer to a plate.
• 6 add the onion to the pan and sauté over medium heat until softened, about 4 minutes.
• 7 add the orange juice and bourbon to the pan and cook, stirring to scrape up the browned bits on the pan bottom, about 1 minute.
• 8 return the meat and any juices from the plate to the pan, cover, and cook until heated through, about 1 minute.
• 9 transfer to a carving board and let rest briefly, about 2 minutes.
• 10 arrange the lamb and onion mixture on a platter or divide among dinner plates, spoon the sauce over the top, and serve.