Lamb Medallions With Apricot-orange Sauce

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

Ingredients

• Servings: 4
• 1 tablespoon olive oil, divided
• 1 (1 lb) lamb tenderloin, cut into 8 (1-inch-thick)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup thinly sliced onion
• 1/2 cup dried apricot, sliced
• 1/2 cup reduced-sodium fat-free chicken broth
• 2 tablespoons fresh orange juice
• 2 teaspoons bottled minced garlic
• 1/8 teaspoon black pepper
• 1 tablespoon chopped fresh flat-leaf parsley

Recipe

• 1 heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. sprinkle lamb evenly with salt and 1/4 teaspoon pepper.
• 2 add lamb to pan; cook 3 minutes on each side or until browned. remove from pan; keep warm.
• 3 heat remaining 1 teaspoon oil in pan. add onion to pan; sauté 3 minutes or until tender.
• 4 stir in apricots, broth, juice, garlic, and 1/8 teaspoon pepper; bring to a boil. cook 2 minutes or until slightly thickened. remove from heat; stir in parsley. serve sauce with lamb.