Lamb In Lime Cream Sauce

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 3 tablespoons butter, divided
• 1 1/4 lbs lamb tenderloin
• 4 tablespoons chopped yellow onions
• 2 cloves garlic, minced
• 2 tablespoons chopped green onions
• 1/4 cup dry wine
• 1/4 cup sherry wine
• 1 cup chicken broth
• 1/2 cup beef broth
• 1 cup half-and-half
• 3 tablespoons fresh lime juice
• salt
• pepper, to taste
• 2 tablespoons chopped fresh fresh basil or 2 tablespoons cilantro, for garnish (basil preferred)

Recipe

• 1 preheat oven to 400 degrees.
• 2 in a large ovenproof skillet, heat oil and 1 tbsp butter over high heat; add lamb and brown on all sides, turning.
• 3 remove skillet from stovetop and place in preheated oven, and bake lamb until cooked through, about 20 minutes.
• 4 while lamb is baking, melt the remaining butter in a large skillet over medium heat; add onion, garlic, and green onion and saute for 3 minutes.
• 5 add wine and sherry and boil until liquid is reduced by half, stirring occasionally, for about 5 minutes.
• 6 add the chicken and beef broths and boil, stirring frequently, until liquid is reduced to 6 tbsp, about 10 to 15 minutes.
• 7 add the half and half and simmer, stirring, until sauce is reduced to 1 cup, stirring frequently, about 7 minutes.
• 8 whisk in the fresh lime juice.
• 9 season sauce to taste with salt and pepper.
• 10 cut lamb diagonally into 1/4-inch thick slices.
• 11 spoon sauce onto serving plate; fan lamb on top of the sauce, garnish with basil or cilantro, and serve with any extra sauce on the side.
• 12 tweaked and adapted from a recipe posted to gail's recipe swap by debby bradford, who got it from the november 1991 bon appetit.