Lamb Medallions With Balsamic Shallot Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (1 lb) lamb tenderloin, trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/8 teaspoon black pepper
• 1/8 teaspoon ground allspice
• cooking spray
• 1/4 cup finely chopped shallot
• 1 teaspoon butter
• 1 tablespoon brown sugar
• 3 tablespoons balsamic vinegar

Recipe

• 1 cut tenderloin crosswise into 8 pieces. place each piece between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small, heavy skillet.
• 2 combine salt, thyme, pepper, and allspice; rub over both sides of lamb.
• 3 heat a large nonstick skillet over medium-high heat. coat pan with cooking spray.
• 4 add lamb to pan, and cook for 2 minutes on each side or until done. remove lamb from pan; keep warm.
• 5 reduce heat to medium. add shallots and butter to pan; cook 2 minutes, stirring occasionally. add brown sugar and vinegar to pan; cook 30 seconds or until sugar melts, stirring constantly.
• 6 spoon sauce over lamb.