Lamb Medallions With Apple-apricot Chutney

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

Ingredients

• Servings: 4
• 1 lb lamb tenderloin, cut into 8 equal pieces and pounded 1/4-inch thick
• 1/4 teaspoon salt
• 1/2 teaspoon fresh coarse ground black pepper
• 1 tablespoon extra virgin olive oil
• 3 tablespoons thinly sliced scallions
• chutney
• 3/4 cup diced yellow onion
• 1 1/4 cups chopped peeled granny smith apples (about 2 medium)
• 1/4 cup chopped dried apricot, plus
• 2 tablespoons chopped dried apricots
• 1 tablespoon apple cider vinegar
• 3/4 teaspoon ground ginger
• 1/2 teaspoon dry mustard
• 1/2 cup apple juice, plus
• 2 tablespoons apple juice

Recipe

• 1 sprinkle both sides of the lamb pieces with some of the salt and pepper.
• 2 set aside.
• 3 to make the chutney, coat a large nonstick skillet with nonstick cooking spray and add the onion.
• 4 cover and cook over medium heat for about 3 minutes, until the onion starts to soften (add a little water if the skillet becomes too dry).
• 5 add the apples, apricots, vinegar, ginger, mustard, and about 1/3 cup of the apple juice.
• 6 cover and cook over medium heat for about 5 minutes, stirring occasionally, until the apples and onions are tender and the apricots are plumped.
• 7 remove the mixture from the skillet and set aside.
• 8 wipe out the skillet, and then coat with the olive oil and preheat over medium-high heat.
• 9 add the lamb and cook for 2 to 3 minutes on each side, until nicely browned and no longer pink inside.
• 10 remove the lamb from the skillet and set aside to keep warm.
• 11 return the apple mixture to the skillet and add the remaining apple juice.
• 12 bring the mixture to a boil over medium-high heat and cook for a couple of minutes, stirring frequently, until most of the liquid has evaporated.
• 13 to serve, place 2 lamb medallions on each of 4 serving plates and top with some of the chutney and a sprinkling of scallions.
• 14 serve hot.