Lamb Medallions With Cider Sauce

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 tablespoon vegetable oil
• 1 1/2 lbs lamb tenderloin, trimmed
• 1 cup apple cider
• 1/2 cup dry wine
• 1 tablespoon apple cider vinegar
• salt & pepper

Recipe

• 1 cut the lamb tenderloin into 2" - thick medallions and season with salt.
• 2 heat vegetable oil in a large sauté pan over medium-high heat. sear the lamb for 5 minutes on each side or until brown. (the trick to well-seared meat is resisting the urge to move the meat too soon. the meat will "unstick" when a perfect crust is formed.).
• 3 add apple cider, wine and apple cider vinegar. (this will deglaze the pan and release the brown bits stuck at the bottom.).
• 4 bring to a boil, cover and cook 5 minutes.
• 5 remove lid, reduce heat to medium and simmer 5 minutes more. turn lamb occasionally.
• 6 transfer the lamb to a plate and season with pepper. cover with foil to keep warm.
• 7 this part is important: simmer the liquids until reduced to 1/2 cup. the sauce should be thick and syrupy and should coat the back of a spoon. this could take 10 to 20 minutes (depending on your stove and the size of the pan you are using). do not over-reduce, it will scorch.
• 8 spoon the cider sauce over the medallions and serve.