Lamb Medallions With Cherry Sauce

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1 1/4 lbs lamb tenderloin, sliced into 1/2-inch thick medallions
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper
• 3 teaspoons olive oil, divided
• 2 tablespoons chopped shallots
• 3/4 cup low sodium chicken broth
• 2 tablespoons balsamic vinegar
• 1/4 cup dried tart cherry

Recipe

• 1 season the lamb medallions with 1/4 teaspoon of salt and pepper.
• 2 heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side.
• 3 transfer the meat to a plate and tent with foil.
• 4 add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute.
• 5 add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes.
• 6 season with salt and pepper, to taste.
• 7 pour the sauce over the lamb medallions and serve.